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Roasted Pumpkin, Lemon & Jalapeño Risotto
Roasted Pumpkin, Lemon & JalapeÃo Risotto

An anytime pick-me-upper for the winter blues, this flavourful risotto will give you a zest for life!

Prep Time: 10 min
ook Time: 50 min
Total Time: 60 min
Serve: 4




Eskort Smoked Eisbein

500 g

pumpkin, peeled and cut into blocks

500 m (2 C)

risotto rice


red onion, thinly sliced

15 ml (1 T)

fresh thyme, chopped

2 cloves

garlic, chopped

15 ml (1 T)

fresh rosemary, chopped

5 ml (1 t)

black pepper


jalapeño chillies, chopped

1.5 L (6 C)

vegetable stock

60 ml (¼ C)

olive oil for cooking

60 ml (¼ C)



lemon, zest and juice


Roasted Pumpkin

  • Preheat the oven to 190°C.

  • Place the pumpkin onto an oven tray and bake for ten minutes.

  • Remove from the oven and set aside.

Smoked Eisbein

  • Bring a large pot of water to the boil over a high heat.

  • Add the eisbein in the bag and cook for 40 minutes.

  • Once cooked, remove from the bag, debone the eisbein and slice into thin strips.


  • Heat the oil and melt the butter in a large frying pan over a high heat.

  • Fry the onions, thyme, garlic and rosemary until the onions are glossy.

  • Season with black pepper and add the risotto rice, then fry for 1 minute.

  • Pour in a cup of the stock, stirring until it’s completely absorbed.

  • Repeat the process with each cup of stock until rice is al dente.

  • dd the jalapenos and roasted pumpkin then cook for a further 5 minutes.

  • Finally, stir the eisbein strips into the risotto.


  • Plate the risotto, top with lemon zest and fresh herbs, and a squeeze of lemon juice.


  • This recipe contains dairy (lactose).


  • Butter (contains lactose): Use clarified butter (ghee) or coconut oil.

Recipe Meal Types: - Winter Warmers - Lunch - Dinner
The following product can be used with this recipe:
Available at Eskort Butcheries & selected stockists

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