Recipe: Pumpkin, marrow and corned beef risotto

Abigail Cutajar BORDON Recipe: Pumpkin, marrow and corned beef risotto

Recipe by Abigail Cutajar

Serves: 4 as main course 


  • 400g pumpkin or butternut squash chopped into cubes
  • 1 medium marrow (approx. 300g), chopped into cubes
  • 200g Bordon Corned Beef
  • 1 tbsp olive oil, plus a extra for the vegetables
  • 2 garlic cloves
  • 1 medium onion, finely chopped
  • 25g butter
  • 200g rice of choice, preferably risotto
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1l hot vegetable stock, plus extra if needed
  • 50g grated parmesan
  • Fresh or dried parsley
  • Salt and pepper to taste


  1. Heat oven to 160C fan. Put the pumpkin/squash and the marrow on a baking tray, drizzle over some oil and roast for 30 minutes.
  2. Crush the garlic with the chef knife. Heat 1 tbsp oil with the butter in a large pan over a medium heat and add the onions and garlic. Once the onions are soft, immediately add the rice, coriander and cumin. Stir well to coat in the mixture for about 1 minute.
  3. Add half a cup of the stock, stirring occasionally until it has all disappeared into the rice. Repeat this process until all the stock has been used up.
  4. Check that the rice is cooked. If it isn’t, add more stock until it is soft enough to eat. Gently stir in the Bordon corned beef and mix well, followed by the grated cheese, the pumpkin and the marrow. Season according to taste and garnish with parsley.

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