Roasted Pumpkin & Ziggys Ham Hock Risotto

Smoky, rich and warming, the addition of roasted pumpkin creates a thick and creamy texture.

At a glance

Serves 4 people


  • 1kg Ziggys Smoked Ham Hock
  • 300g fresh pumpkin, peeled and cut into chucks
  • 50g butter
  • 1 onion, diced
  • 1 garlic clove, minced
  • 200g Arborio rice
  • 150ml dry white wine
  • 1 L beef stock
  • 2 tbsp mascarpone
  • 25g grated parmesan cheese
  • sea salt and freshly ground black pepper
  • Bean or pea sprouts, to garnish


  1. Preheat the oven to 200°C.
  2. Cut the meat from the ham hock bone and shred. Set aside.
  3. Place the pumpkin on a roasting tray, place in the oven and roast for 30 minutes. Remove from the oven and puree in a food processor. Set aside.
  4. Place a large saucepan on medium heat and saute the butter, onion and garlic for 2 minutes, being careful not to let it burn. Add the Arborio rice and saute while stirring for 1 minute, then add the wine and reduce
  5. right down. Slowly add in 1 cup of beef stock and reduce whilst stirring, then add another cup. Repeat until the rice is tender.
  6. Add the pumpkin, mascarpone and Parmesan and stir to combine. Add the shredded ham and stir through until hot. Season with salt and pepper and serve immediately with sprouts to garnish.