Pumpkin Risotto
- 1 kilogram Kent pumpkin, cut into 2 cm pieces
- ¼ cup extra virgin olive oil
- ¼ teaspoon chili flakes
- 1½ litres vegetable stock
- 50 grams butter
- 2 medium brown onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups Arborio rice
- ½ cup dry white wine
- ½ cup grated Parmesan cheese
- ¼ cup fresh flat-leaf parsley leaves
- Extra Parmesan and olive oil for serving
- Preheat oven to 200°C (180°C fan-forced). Line a baking tray with parchment paper.
- Toss the pumpkin pieces with 2 tablespoons of olive oil and season with sea salt. Roast for 25 minutes or until tender and lightly browned. Sprinkle with chili flakes. Reserve one-third of the pumpkin and mash half of the remaining pumpkin.
- In a saucepan, bring the stock to a gentle simmer.
- In a large pan, melt the butter over medium heat. Add the onions and cook for 5 minutes until softened. Stir in the garlic and rice, coating the grains well. Cook for 1 minute.
- Pour in the wine and simmer until the liquid evaporates. Gradually add the stock, ½ cup at a time, stirring until absorbed before adding more. Continue until the rice is creamy and tender.
- Stir in the mashed pumpkin, Parmesan cheese, and parsley. Adjust seasoning with salt and pepper.
- Serve topped with reserved pumpkin pieces, extra Parmesan, and a drizzle of olive oil.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
