Roasted pumpkin, lemon & jalapeno risotto with smoked eisbein


An anytime pick-me-upper for the winter blues, this flavourful risotto will give you zest for life!


1 Eskort Smoked Eisbein

500g pumpkin, peeled and cut into blocks 


60ml (¼c) olive oil

60ml (¼c) butter

1 red onion, thinly sliced

15ml (1T) fresh thyme, chopped

2 garlic cloves, chopped

15ml (1T) fresh rosemary, chopped

5ml (1t) black pepper

500ml (2c) risotto rice

1,5L (6c) vegetable stock

2 jalapeno chillies, chopped

zest and juice of 1 lemon

extra fresh herbs



  • Preheat the oven to 190°C.
  • Arrange the pumpkin on a baking sheet and bake for 10 minutes.
  • Remove from the oven and set aside.
  • Bring a large pot of water to the boil over a high heat. Add the eisbein, in the bag, and cook for 40 minutes.
  • Remove the meat from the bag, debone and slice into thin strips.


  • In a large frying pan heat the olive oil and melt the butter over high heat.
  • Fry the onion, thyme, garlic and rosemary until the onions are glossy.
  • Season the onion mixture with the black pepper, add the risotto rice and fry for 1 minute.
  • Pour in a cup of the stock, stirring until the stock is completely absorbed.
  • Repeat the process until all the stock has been absorbed and the rice is al dente.
  • Add the jalapenos and pumpkin then cook for a further 5 minutes.
  • Stir the eisbein strips into the risotto. Plate the risotto and top with the lemon zest, a squeeze of lemon juice and fresh herbs.


This recipe contains dairy (lactose).