Creamy pumpkin risoni with no fuss: just a few ingredients, a soft pumpkin puree, and dinner sorted.

Quick info

  • Servings: 1
  • Prep: 10 minutes
  • Cooking: 20 minutes
  • Tools: air fryer or oven, pot, frying pan, immersion blender, bowl, spatula
  • Heads-up: the pumpkin needs to be fully cooked before blending; the final texture should stay creamy, not dry

Ingredients

  • 130g (4.6 oz) pre-cut pumpkin
  • 80g (2.8 oz) risoni (pasta)
  • rosemary or sage to taste
  • 1 garlic clove (whole or crushed)
  • extra virgin olive oil to taste
  • salt to taste
  • pepper to taste
  • cheese of choice to finish (plant-based cheese, brie, provola, fresh cheese, etc.)

Method

  1. Cook the pumpkin. Put the pumpkin in a bowl with oil, salt and pepper. Mix well. Cook in an air fryer at 180°C (356°F) for 15–18 minutes (or in the oven at 200°C (392°F) for 20–30 minutes). Blend until smooth.
  2. Get the pasta water ready. Bring a pot of lightly salted water to the boil (a touch less salt than usual).
  3. Build the aromatic base. In a frying pan, heat a drizzle of oil with the rosemary and 1 garlic clove. Let them infuse, then fish them out.
  4. Toast the risoni. Tip the risoni into the pan and toast them gently for 30–40 seconds.
  5. Cook risotto-style. Add a ladleful of boiling water. Keep adding water little by little, like a risotto.
  6. Add the pumpkin. Near the end of the cooking time, stir in the pumpkin purée. Mix well and adjust the water to keep it creamy. Taste for salt.
  7. Finish. Off the heat, add the cheese and stir until it goes velvety.
  8. Serve. Plate up straight away, with a grind of fresh pepper if you like.