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Sweet Pumpkin Risotto with Quorn Vegan Breaded Fillet

A traditional risotto served in Northern Italian kitchens is the perfect comfort food. It’s rich, creamy and gives a tangy flavour. Top it off with Quorn Vegan Breaded Fillet for that additional crunch!

Serves 4

25 mins

A Challenge

frozen quorn vegan breaded fillets

Made with Quorn Vegan Breaded Fillet

Source of Protein

High in Fibre

Low in Saturated Fat


  • 2 pcs Quorn Vegan Breaded Fillet
  • 200g Arborio rice
  • 500ml vegetable consommé (refer to recipe below)
  • 1 whole red onion - diced
  • 4 tbsp olive oil
  • 2 tbsp cold butter
  • 100g grated vegetarian parmesan cheese (adjust to taste)
  • 150g choy sum - chopped
  • 300g pumpkin
  • ¼ tsp salt
  • ¼ tsp pepper
  • Handful of coriander

Vegetable Consommé:

  • 300g Chinese cabbage
  • 300g celery
  • 300g carrot
  • 200g white onion
  • 200g dried soy bean – soaked in water for an hour
  • 10g white peppercorn
  • 3L water


  1. Peel the pumpkin skin off and scrape the seeds out, discard.
  2. Dice the pumpkin and steam it until soft about 10-15 minutes.
  3. Blend the steamed pumpkin, until it reaches the desired puree consistency, adding vegetable consommé (refer to recipe below) if too thick. Set aside
  4. Blanch the choy sum in hot water for about 3 seconds and immediately strain in a bowl of ice water.
  5. In a pot, sweat onions in olive oil over medium to high heat.
  6. Add Arborio rice into pot and mix well.
  7. Ladle enough vegetable consommé to just cover the rice. Stir constantly over high heat.
  8. Once the vegetable consommé is absorbed, slowly add more stock and stir. Repeat till the risotto reaches a texture that is soft but a little firm.
  9. Remove from heat and add in butter and parmesan cheese, stirring till well incorporated.
  10. Add the pumpkin puree and choy sum to the risotto and mix well. Set aside.
  11. Deep fry Quorn Vegan Breaded Fillet till crispy and golden brown. Drain on paper towels.
  12. To serve, scoop the risotto and place it in the centre of the plate, topping with the fried Quorn Vegan Breaded Fillet.
  13. Sprinkle the vegetarian parmesan and lay a long stem of coriander as garnish.

Vegetable Consommé:

  1. Dice all vegetables
  2. In a large stock pot, bring 3L of water to boil, and add in all ingredients then bring to boiling
  3. Simmer over a low heat for an hour or until the liquid has reduced to about 1 litre
  4. Remove the vegetables and store the stock for use.

Recipe Inspiration

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