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Butternut basil risotto – (High Fibre)

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6-9 grams of fibre, makes 4-6 serves

*Vegetarian, vegan friendly


  • 150 grams of Arborio rice
  • 150 grams of Farro grain (this grain needs to be soaked overnight and boiled for 30 minutes before using in the recipe, poor boiling water over the grain and leave covered for 12-18 hours, next day boil for 30 minutes – can leave in the fridge for a day before adding to the recipe)
  • 50 grams of finely grated pecorino cheese or vegan alternative
  • One bunch of basil leaves roughly chopped divided into two (one half for decoration)
  • 1 kilo of butternut pumpkin peeled and cut into small chunks
  • 1 brown onion finely chopped
  • 150mls of white wine
  • 600mls of vegetable stock
  • 4 tablespoons of extra virgin olive oil
  • Salt and pepper to flavour


  1. Preheat the oven at 220C
  2. Toss pumpkin pieces in 1 tablespoon of olive oil and season with salt and pepper and chopped basil
  3. Place in a roasting tin and bake until golden and crispy
  4. Whilst the pumpkin is cooking add the liquid stock to a saucepan and keep on a low simmer
  5. On another burner heat a frying pan and add one tablespoon of olive oil and stir onions into the oil and cook gently until soft
  6. Stir the precooked farro grain, Arborio rice into the pan with the olive oil and onion – cook for about 10-15 minutes stirring until the rice starts to look a transparent
  7. Add wine and simmer, cook until the wine has evaporated, then repeat with a cup at a time of the warm stock until the rice and farro are soft
  8. The rice and farro should look thick and creamy can take 30-40 minutes
  9. When the pumpkin is cooked blend half of the batch with ½ bunch of basil and the cheese in a mixer
  10. Add the mix to the risotto mixing through thoroughly
  11. Serve immediately with chunks of pumpkin and fresh basil on top to garnish