Butternut risotto with haloumi

Roasted pumpkin risotto with haloumi pops and chilli syrup

Creamy pumpkin risotto topped with golden haloumi pops and a zesty chilli syrup is comfort food at its finest and perfect for fall. 
Course Risotto, Vegetarian
Cuisine American
Keyword pumpkin recipe, Pumpkin risotto, risotto
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 587kcal
Author Alida Ryder


for the roasted pumpkin

  • 3 cups cubed pumpkin/butternut squash
  • 2 tablespoons olive oil
  • salt to taste

for the risotto

  • 1 onion finely chopped
  • 2 garlic cloves thinly sliced
  • 500 g Arborio rice
  • 1 cup white wine
  • 4 cups vegetable stock with 3 sprigs fresh thyme 1 sprig fresh rosemary and a bay leaf
  • pumpkin puree
  • roasted pumpkin cubes
  • 1 tablespoon butter
  • salt & pepper to taste
  • handful Parmesan grated

for the haloumi pops

  • 150 g haloumi cheese cubed
  • oil for frying

for the chilli syrup

  • 3 tablespoons water
  • 3/4 cup sugar
  • 1 red chilli sliced
  • salt to taste
  • 1-2 tablespoons lemon juice


  • Pre-heat the oven to 200°c and place the pumpkin on a baking sheet.
  • Drizzle with the olive oil and season with salt and place in the oven. Allow to roast for 30-40 minutes until the pumpkin is cooked and is starting to caramelise.
  • Remove then puree half of the pumpkin. Set aside.
  • To make the risotto, fry the onion in a splash of olive oil in a large frying pan.
  • When the onion is soft, add the garlic and fry for another 20 seconds or so then add the rice. Stir to coat th rice in the oil and aromatics then add the wine. Allow the wine to reduce then stir the pumpkin purée through the stock. Stir in the stock, ladle by ladle. Allow the rice to absorb the stock before adding more and stir continuously. It is this continuous stirring that creates the creaminess risotto is known for.
  • While you are making the risotto, combine all the ingredients for the syrup and allow to simmer for 10 minutes. Remove from the heat and set aside.
  • When the risotto has absorbed approximately half of the liquid, start tasting it regularly as a good risotto can quickly be ruined by over cooking. Your risotto might also not need all the stock or it might need more, it all depends on the rice's absorbency.
  • Heat a splash of oil in a frying pan and fry the haloumi until golden brown. Remove from the pan and drain on kitchen paper.
  • When the risotto is done to your preference, beat in the butter and Parmesan and season to taste. Stir in the reserved cubes of butternut.
  • Serve the risotto drizzled with the chilli syrup and topped with a few haloumi pops. Finish with an extra grating of Parmesan cheese.


Calories: 587kcal | Carbohydrates: 103g | Protein: 12g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 324mg | Potassium: 389mg | Fiber: 4g | Sugar: 28g | Vitamin A: 7570IU | Vitamin C: 28.1mg | Calcium: 296mg | Iron: 4.2mg