Recipes

Roast Pumpkin Risotto

Pumpkin becomes available seasonally during the autumn and it's a fantastic ingredient to cook with. As cheap as they come and a single pumpkin can last you as long as a week with just as many different recipes. This risotto is a real winter warmer.

INGREDIENTS

A few chunks of pumpkin

¼ onion

1 clove of garlic

250 ml of vegetable stock

½ mug of Arborio rice

olive oil

knob of butter

salt and pepper

handful of grated parmesan

OTHER INFO

For: 1

Vegetarian: Yes

Vegan: No

Time to prepare: 20 minutes

Cooking level: Easy

NUTRITIONAL INFO

PER MEAL
	Calories	590
LOW	Sugars	7.95g
MED	Fat	16.41g
LOW	Saturates	6.3g
LOW	Salt	0.61g

STEP 01

Preheat the oven to 200˚C.

STEP 02

Pull off any seeds and any of the dark orange fleshy bits from the pieces of pumpkin. Then carefully slice off the hard skin. Once you're left with just the soft, fleshy bits of pumpkin, slice these into bite size pieces.

STEP 03

Put the pumpkin pieces onto a baking tray and drizzle with olive oil and some salt and pepper. Toss the pumpkin around, making sure it's all coated in the oil, then place in the hot oven.

STEP 04

Peel and finely slice the onion and garlic

STEP 05

Chuck the butter into a small saucepan and place over a medium heat.

STEP 06

Once the butter has melted, add in the onions and fry for a few minutes. Then add in the garlic.

STEP 07

Flick the kettle on, and crumble the stock cube into a jug. Once the kettle's boiled, make up 250ml of vegetable stock.

STEP 08

Add the Arborio rice to the onions and garlic, stir then pour in a bit of the vegetable stock, just enough to cover the rice. Stir.

STEP 09

From now, just keep stirring and when the rice has absorbed most of the stock, pour in a bit more to keep it moist.

STEP 10

Once the pumpkin has been in the oven for around 10 minutes, give the baking tray a bit of a shake to recoat the pumpkin in the oil.

STEP 11

After about 20 minutes, check on the rice and pumpkin. The rice should be nice and gloopy and soft to taste. The pumpkin should be soft too. Take the rice off the heat and take the baking tray out of the oven.

STEP 12

Mash 90% of the pumpkin, leaving a few chunks to place on top of the risotto at the end.

STEP 13

Add the mashed pumpkin to the risotto and stir well. Chuck in the grated parmesan and check on the seasoning, adding a bit more salt and pepper if needed.

STEP 14

Spoon the risotto onto a plate and place the remaining pieces of pumpkin on top. Enjoy!

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