09 November 2013,07:18 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
1 1/2 hour

Preparation Method :

  • Peel pumpkin, remove seeds, chop pumpkin into 3cm pieces. Boil, steam or microwave half the pumpkin until tender, blend or process with stock until smooth; cool.
  • Cover pumpkin puree, refrigerate until required.
  • Place remaining pumpkin, potatoes, oil, turmeric and paprika in bowl; mix well.
  • Spread potato mixture into baking dish, bake in moderately hot oven about 1 hour or until vegetables are lightly browned and tender, stirring halfway during cooking time.
  • Add risoni pasta to pan of boiling water, boil, uncovered, until tender; drain, cool.
  • Heat extra oil in large pan, add leek, cook, covered, over low heat about 5 minutes or until tender, stirring occasionally.
  • Stir in cabbage, reserved pumpkin puree, extra stock and sherry, simmer, uncovered, 10 minutes or until cabbage is tender.
  • Stir in potato mixture, risoni pasta and chives, cook, stirring, until heated through.



  • 1.5 kg butternut pumpkin
  • 250 ml vegetable stock
  • 500 grams new baby potatoes
  • 50 ml peanut oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika cup
  • 100 grams risoni pasta
  • 1 tablespoon peanut oil, extra
  • 500 grams leek, chopped
  • 500 grams shredded cabbage
  • 500 ml vegetable stock, extra
  • 50ml dry sherry
  • 50 grams chopped fresh chives

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