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Butternut basil risotto – (Low Fibre)

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3-5 grams of fibre, makes 4-6 serves

*Vegetarian, vegan friendly 


  • 300 grams of Arborio rice
  • 50 grams of finely grated pecorino cheese or vegan alternative
  • One bunch of basil leaves roughly chopped divided into two (one half for decoration)
  • 1/2 kilo of butternut pumpkin peeled and cut into small chunks
  • ½ bunch of finely chopped chives
  • 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 chives into the oil and cook gently until soft
  6. Stir the Arborio rice into the pan with the olive oil and chives – 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 is soft
  8. The rice 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