Melon risotto


Melon risotto can be prepared in the same way as butternut squash or pumpkin risotto. Substituting the traditional wine in a risotto with brandy gives this recipe a more interesting taste.


1 c rice (dry weight, Arborio or risotto rice)
1 melon (small, diced)
1 onion (small, finely chopped)
1⁄2 c cream (light cream, single cream)
4 c broth (vegetable broth)
4 T brandy
4 T cheese (grated Parmesan cheese)
1 T chives (fresh chives, finely chopped)
1 T butter
  seasoning (salt and white pepper to taste)


  1. In a saucepan, heat vegetable stock up to boiling point.
  2. On a low heat, melt butter in a pan and sauté the onion until translucent, 4-5 minutes. Add brandy and cook until evaporated.
  3. Add half of the melon and mix carefully. Add a little of the boiling broth and cook slowly for 10 minutes, adding more broth as it is absorbed.
  4. Add the other half of the melon, and cook for 6-8 minutes more then season, stir in cream, Parmesan cheese (it will melt) and chopped chives.
  5. Cover and let the risotto stand for 5-10 minutes before serving.
  6. If you are fond of pepper, black pepper is recommended for this recipe. Sprinkle some over the rice when cooked.


Not a surprise if this risotto tastes slightly sweet. A little ground black pepper will balance the flavor.

4 servings
Preparation time
Cooking time
Total time
35 minutes