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Creamy Vegetarian Pumpkin and Lentil Risotto

mains & sides recipes Mar 30, 2011

This wonderfully creamy risotto makes the most of simple, classic and healthy dinner when eaten in moderation, accompanied by some lightly steamed organic vegetables or a large raw salad!


1 cup natural parmesan cheese (plus extra to serve)

4-6 chopped mushrooms

4 cups homemade vegetable stock (see directions below)

4 ½ tablespoons extra virgin olive oil

1 ½ cup brown rice

1 cup pre-cooked lentils

½ cup onion, finely chopped

1 ½ cup pumpkin, peeled, deseeded and cut into small chunks (or butternut squash)

2/3 cup organic, dry white wine (sulfite free)



Pre-cook the lentils for 10 minutes in 2-3 cups of boiling water.  Finely grate the parmesan and set aside.  When ready to cook, heat the olive oil on medium heat in a large saucepan. Add the rice and sauté it gently for about one or two minutes, until it looks translucent, though not browned. Add the onions, mushrooms and pumpkin and cook gently, stirring often, for another two or three minutes.

Pour in the wine and let it bubble up for a few moments, and then add the soaked mushrooms and about two cups of stock. Add pre-cooked lentils.  Cook gently for about 20-25 minutes, adding more stock as needed, until the rice is tender and creamy.  Stir in the parmesan and season to taste. Top with shavings of parmesan, or freshly grate some more onto each portion, then serve. Enjoy!


How to Make the Perfect Vegetable Stock

This nourishing vegetable stock is simple yet very flavorful, and can be used in any recipe to enrich the taste.  Make sure to save and freeze all your vegetable scraps in advance, to avoid having to buy fresh veggies to make it.

Put vegetable trimmings and peelings – onions, potatoes, carrots, leeks, celery (and leaves), broccoli, garlic, tomatoes, whatever you have – plus a little unrefined sea salt, a few black peppercorns, a bay leaf or two and some dried herbs (parsley, thyme, oregano, rosemary, black pepper, etc) into a large pot and cover with cold water (about 8 cups). Bring to a boil and simmer for 45 minutes. Leave to cool, then strain.  Use fresh or freeze until ready to use.

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