Pumpkin Risotto with Balsamic

Main Meal

Pumpkin Risotto with Balsamic


(Serves 4)

  • Maza Mia Pumpkin Risotto – 1 bag 300g
  • Vegetable stock
  • Calvi Classico Extra-Virgin Olive Oil – 2 tbs
  • Butter
  • Grated Parmesan
  • La Vecchia Dispensa aged Balsamic – a few drops


Pour the contents of the Maza Mia Pumpkin Risotto packet into a large, non-stick pan. Cover the rice with 1 litre of boiling water (or stock for extra flavour). Add 5 tbsp. of Calvi extra virgin olive oil and start to cook at a medium heat. When the mix starts to bubble turn down the heat and allow it to simmer, stirring from time to time. It will smell fantastic! Add a good pinch of salt and cook for approximately 16-18 minutes. When the stock is absorbed the risotto is cooked. It should be soft with a slight bite. Remove from the heat and add a knob of butter and some grated Parmesan. Stir well. Eat as soon as possible while the risotto retains its beautiful creamy texture. Add a few drops of aged Vecchia Dispensa balsamic for the wow factor!