Pumpkin and Stinking Bishop Risotto

9th November 2016

October and November is the only time of year the Father of the squash family makes an appearance in the supermarkets and greengrocers. The pumpkin, as we know it, is a versatile vegetable that can be used for sweet and savoury dishes. This seasonal squash works exceptionally well with a few chunks of Stinking Bishop in a mouth-watering risotto. Perfect comfort food for this time of year.


  • Risotto rice - arborio or carnaroli x 4 cups
  • Stinking Bishop - (you only need a wedge; as much as you like!)
  • 1 tablespoon of butter
  • The flesh of a medium sized pumpkin
  • Drizzle of olive oil
  • 1tsp cumin
  • 1 yellow pepper chopped
  • 1 white onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 tsp chilli flakes
  • Salt and pepper to season
  • 1 cube vegetable stock, made up to 1 litre of stock


Heat the oven to 180 ℃ or 160 ℃ (fan)

Prepare the pumpkin by cutting the top off and scooping out the flesh. Once the seeds and flesh have been removed, score the inside of the pumpkin and scoop out with a spook or fork. Place on a baking tray and drizzle with oil, the chilli and season.

If you aren't using the pumpkin for anything else, cut into segments - with the skin still on, place on a baking tray, drizzle with oil, chilli and season.

Put in the oven and bake until the pumpkin is soft.

Risotto preparation

In a saucepan melt the butter, then add the garlic, onion, pepper and cook for 1 minute.

Add the risotto rice and combine the ingredients.
After 30 seconds add a ladle of stock.
Continue to stir and add the stock when the risotto gets sticky. Continue until the rice is soft.
The pumpkin can then be added a few minutes before serving, along with the Stinking Bishop, cut into chunks. The smell will certainly arouse your nostrils, but don't be put off! Serve immediately.

The subtle flavours of the pumpkin, with the blend of stinking bishop against a slight chilli bite is perfect on the palette, without being too overpowering. An alternative twist on a vegetable risotto and one that can be used as a starter or main course.


Charles Martell
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