Pumpkin Risotto with SunWhite Rice

Prep time


Cook time

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 340 g Pumpkin (peeled & de-seeded weight)

  • 1 Onion

  • 1 clove Garlic

  • 1 tsp Olive Oil

  • 14 g Butter

  • 300 g Sunwhite Medium Grain Rice

  • 3 cup Light Stock (vegetable or chicken)

  • 25 g Parmesan (freshly grated)

  • 1 pinch Nutmeg

  • 1 pinch Pepper

  • 1 tsp Balsamic Vinegar

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.








Photo of Pumpkin Risotto with SunWhite Rice


  • Peel and de-seed the pumpkin. Cut into a relatively small dice. Peel and dice the onion and garlic.

  • Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens.

  • Add the garlic and pumpkin and cook a few more minutes until it all softens (around another 5).

  • Mash the pumpkin so that it's a rough puree.

  • Add the rice and cook for a minute or two, then add enough stock to cover the rice. Keep adding a little more as the previous amount is absorbed.

  • Keep stirring so that it doesn't stick.

  • Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg, and pepper.

  • Adjust seasoning to taste. Serve topped with a drizzle of balsamic and a few shaves of parmesan (optional)

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