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Pumpkin, Apricot and Tofu Risotto (WF, GF, DF)

An easy and delicious risotto recipe with a sweet difference.


  • 150g tofu, cut into small slices
  • 100g pumpkin, diced
  • 100g dried apricots, cut into quarters
  • 1 cup arborio (risotto) rice
  • Olive oil
  • 1 1/2 cups water
  • 1 onion, chopped
  • 1 vegetable stock cube
  • salt and pepper, to taste
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon


  1. Heat oil in large frying pan and saute onions.
  2. Add tofu and cook until golden brown.
  3. Add rice and saute for 2 minutes or until glassy.
  4. Add vegetable stock, cinnamon, turmeric and 1 cup of water (at first) and pumpkin.
  5. Simmer until the rice is soft and creamy, and the pumpkin is tender. (You may need to add more of the water as the rice cooks, if it is not soft enough.)
  6. Stir through the apricots until warm and soft, then season with salt and pepper.


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