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Manadonese Style Risotto
Tinutuan, Bubur Manado

A comfort dish for the Autumn months, with many layers of flavour featuring vegetables infused with lemon grass & basil. You can add chicken, prawn or fillet fish for non vegetarians. 

Serves 6


  • 300g round grain white rice, preferably risotto rice

  • 200g pumpkin, peeled, deseeded, fibre removed and cut into medium sized cubes

  • 200g sweet potatoes, peeled and cut into medium sized cubes

  • 2 fresh corn cob kernels (sliced off the cob) or 200g canned corn

  • 200g spinach

  • 1 litre hot water

  • 2 stalks lemon grass, crushed

  • A handful of basil

  • 4 garlic cloves, crushed

  • 50g shallots, peeled and finely chopped

  • 2 tbsp vegetable oil

  • Salt and black pepper to taste

Traditionalists can add a spicy sambal if they wish. 




  1. Preheat the oven to 180°C Celsius or gas mark 4.

  2. Place the pumpkin and sweet potatoes in an ovenproof dish. Season with salt, black pepper and 2 tbsp of oil. Cook in a preheated oven until soft and set aside.

  3. Heat the oil in a large frying pan. Add the shallots and garlic, sauté for 3 minutes.

  4. Add the rice, turn off the heat and stir until the rice is totally coated.

  5. Turn the heat back on, add the lemon grass and 3 ladles of hot water (just enough to cover the rice). Simmer, stirring until the rice has absorbed nearly all of the liquid. Continue to add stock as the liquid is absorbed. After about 17 minutes the rice will be nearly cooked.

  6. Add the cooked pumpkin, sweet potatoes and corn. Mix well and cook for 5 minutes.

  7. Add more stock if necessary, to ensure the rice maintains a creamy consistency.

  8. Add the spinach and basil, cook for 2 minutes.

  9. Season with salt and black pepper. Serve.

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