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Photo of Creamy pumpkin risotto by WW

Creamy pumpkin risotto

Total Time
50 min
15 min
35 min
Fragrant rosemary and chunky pumpkin stirred through slow-cooked rice and topped with a dollop of cream cheese. Superb!


Chicken stock

4½ cup(s), (1.125L)

Olive oil

3 tsp

Shortcut bacon

125 g, chopped

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fresh rosemary

1 tbs, (2 small sprigs)

Arborio rice

1¼ cup(s), (250g)

Butternut pumpkin

600 g, cut into 2cm cubes

97% fat-free cottage cheese

100 g

Light cream cheese

80 g


  1. Place the stock in a saucepan over medium. Cover and bring to the boil, then remove from heat and keep warm.
  2. Meanwhile, heat oil in a large saucepan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until golden. Remove 2 tablespoons of bacon from pan and set aside. Add onion to pan and cook, stirring, for 3–4 minutes or until softened. Add garlic, rosemary and rice and cook, stirring, for 1 minute. Add hot stock to pan, one ladle (¼ cup) at a time, stirring occasionally, until liquid is absorbed. This should take about 25 minutes; the rice should be tender but firm to the bite and the risotto creamy.
  3. Meanwhile, boil, steam or microwave pumpkin until tender. Add pumpkin and cottage cheese to rice, stirring to combine. Season with salt and freshly ground black pepper, then divide risotto among four serving bowls and serve immediately topped with a dollop of cream cheese and reserved bacon.