Roast pumpkin risotto
Rich, creamy and delicious - this pumpkin risotto is a great dinner party dish. When it's cold outside, this beautiful and colourful pumpkin risotto is like a big, warm hug.
- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Roast pumpkin risotto
- 800 gram pumpkin, peeled, diced
- 2 tablespoon olive oil
- 4 cup chicken stock
- 1 onion, chopped
- 2 clove garlic, crushed
- 1 1/2 cup arborio rice
- 1/4 cup grated parmesan, plus extra to serve
- 1 tablespoon chopped parsley, plus extra to serve
Method
Roast pumpkin risotto
- 1Preheat oven to 200°C.
- 2Line a baking dish with baking paper. Toss pumpkin and 1 tablespoon olive oil in a bowl. Season to taste.
- 3Spread in a single layer in the prepared pan. Bake 20-25 minutes until just tender.
- 4Bring chicken stock to a simmer and keep warm over a low heat. Heat another tablespoon of olive oil in a large, heavy-based saucepan over medium heat.
- 5Saute onion and garlic 3-4 minutes or until the onion softens. Add 1 1/2 cups arborio rice and cook, stirring, 1-2 minutes until the rice grains start to become translucent.
- 6Add 1 cup hot chicken stock to the rice, stirring often, until the rice absorbs the liquid.
- 7Continue stirring in stock, 1 cup at a time, allowing each to absorb before adding the next cup, until the rice is just tender and creamy (about 20 minutes).
- 8Stir through pumpkin, parmesan and parsley. Season to taste. Serve topped with extra chopped parsley and grated parmesan.
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