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.
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
For: 1
Vegetarian: Yes
Vegan: No
Time to prepare: 20 minutes
Cooking level: Easy
PER MEAL | ||
---|---|---|
Calories | 590 | |
LOW | Sugars | 7.95g |
MED | Fat | 16.41g |
LOW | Saturates | 6.3g |
LOW | Salt | 0.61g |
Preheat the oven to 200˚C.
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.
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.
Peel and finely slice the onion and garlic
Chuck the butter into a small saucepan and place over a medium heat.
Once the butter has melted, add in the onions and fry for a few minutes. Then add in the garlic.
Flick the kettle on, and crumble the stock cube into a jug. Once the kettle's boiled, make up 250ml of vegetable stock.
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.
From now, just keep stirring and when the rice has absorbed most of the stock, pour in a bit more to keep it moist.
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.
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.
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.
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