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Pumpkin Risotto with Lucy Bee and a Hint of Chilli

Preparation Time
25 minutes

Cooking Time
1 hour 20 minutes


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 4 little pumpkins
  • 40g Lucy Bee Coconut Oil
  • 120g onion, peeled and chopped
  • 2 garlic cloves, chopped
  • 120g rice (30g per pumpkin)
  • 400ml chicken or vegetable stock (check for gluten or lactose)
  • 12 sage leaves, chopped
  • A pinch of chilli flakes
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground


  1. Preheat the oven to 150C, 300F, gas mark 2.
  2. Prepare pumpkins by washing the outside then cut off the tops and scooping out the seeds – keep the tops as you use these for lids.
  3. In a heavy based frying pan sauté the onions and garlic in Lucy Bee Coconut Oil until soft.
  4. Add the rice and coat with the onion garlic mixture.
  5. Add half the stock, over a low heat stir regularly until the liquid is almost absorbed.
  6. Add the remaining liquid, chopped sage leaves and chilli flakes (this has to be your decision how much) I used about a ¼ teaspoon – not too hot, Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns.
  7. Stir and cook for about 2 minutes.
  8. Place the rice mixture evenly into the prepared pumpkins replace the lid on top.
  9. Put the pumpkins into a roasting tin with sides and place in the oven for about 1 hour 20 minutes or until the rice has absorbed all the liquid and the flesh of the pumpkin is soft.
  10. Optional - serve with grated parmesan cheese

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