This creamy pumpkin risotto recipe combines sweet roasted pumpkin with the bold, rich flavour of Black Bomber for a comforting seasonal dish that's perfect for cooler evenings.
Blended roasted pumpkin creates a velvety texture, while crispy sage l...
This creamy pumpkin risotto recipe combines sweet roasted pumpkin with the bold, rich flavour of Black Bomber for a comforting seasonal dish that's perfect for cooler evenings.
Blended roasted pumpkin creates a velvety texture, while crispy sage leaves and toasted hazelnuts add crunch and depth, making this delicious pumpkin and sage recipe a true autumn favourite. Finished with extra mature Black Bomber for an indulgent cheddar risotto twist, this elegant autumn risotto recipe is packed with flavour and makes a warming meal for family dinners or special occasions.
Roast the pumpkin: Cut the pumpkin into large wedges and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast at 200°C fan for around 45 minutes, until completely tender and caramelised. Scoop the flesh from the skin and blend until smooth, keeping some wedges aside for topping.
Start the risotto: Gently cook the finely chopped onion in a little olive oil and a knob butter until soft. Add the garlic and thyme and cook for another minute.
Toast the rice: Stir in the risotto rice and toast for around 2 minutes until the grains look glossy.
Add the wine: Pour in the white wine and let it reduce down, stirring.
Add the stock: Gradually add the hot stock, one ladle at a time, stirring regularly and allowing each addition to absorb before adding more. Continue for around 18–22 minutes, until creamy but the rice still has a little bite.
Add the pumpkin: Stir the blended pumpkin through the risotto, then take off the heat.
Make it cheesy: Stir through grated Black Bomber and 30g butter until rich and creamy. Season to taste.
Crispy sage & nuts: Melt a 1 tbsp of butter in a frying pan. Add the sage leaves and hazelnuts and fry until crisp.
Finish: Spoon into bowls and top with the reserved roasted pumpkin, toasted hazelnuts and crispy sage.
Roast the pumpkin: Cut the pumpkin into large wedges and place on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast at 200°C fan for around 45 minutes, until completely tender and caramelised. Scoop the flesh from the skin and blend until smooth, keeping some wedges aside for topping.
Start the risotto: Gently cook the finely chopped onion in a little olive oil and a knob butter until soft. Add the garlic and thyme and cook for another minute.
Toast the rice: Stir in the risotto rice and toast for around 2 minutes until the grains look glossy.
Add the wine: Pour in the white wine and let it reduce down, stirring.
Add the stock: Gradually add the hot stock, one ladle at a time, stirring regularly and allowing each addition to absorb before adding more. Continue for around 18–22 minutes, until creamy but the rice still has a little bite.
Add the pumpkin: Stir the blended pumpkin through the risotto, then take off the heat.
Make it cheesy: Stir through grated Black Bomber and 1 oz butter until rich and creamy. Season to taste.
Crispy sage & nuts: Melt a 1 tbsp of butter in a frying pan. Add the sage leaves and hazelnuts and fry until crisp.
Finish: Spoon into bowls and top with the reserved roasted pumpkin, toasted hazelnuts and crispy sage.
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Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
This creamy pumpkin risotto recipe combines sweet roasted pumpkin with the bold, rich flavour of Black Bomber for a comforting seasonal dish that's perfect for cooler evenings.Blended roasted pumpkin creates a velvety texture, while crispy sage leaves and toasted hazelnuts add crunch and depth, making this delicious pumpkin and sage recipe a true autumn favourite. Finished with extra mature Black Bomber for an indulgent cheddar risotto twist, this elegant autumn risotto recipe is packed with flavour and makes a warming meal for family dinners or special occasions.Recipe created by Rhind & Dine on Instagram.
Inspired by the rich colours of fallen autumn leaves, this seasonal Autumn cheeseboard makes a striking centrepiece for cosy gatherings and celebrations. Beech Wood, Red Storm and Red Devil are cut into playful leaf shapes, alongside whisky-infused Amber Mist, with grapes, physalis, pistachios and Balsamic Caramelised Onion Chutney completing the board.
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.
