Lizzy's Pumpkin Risotto

Fri, 20 October 2023

INGREDIENTS:
500g pumpkin, chopped
2 tablespoons olive oil
375mls chicken stock
1.25 litres boiling water
1 large onion, finely diced
2 cloves garlic, crushed
400g arborio rice
125mls dry white wine
125mls cream
40g grated parmesan cheese
Salt and freshly ground pepper
80g pine nuts, toasted

METHOD:
1. Preheat the oven to 220°C.
2. Combine the pumpkin with half the oil in a baking dish and season with salt and pepper.
Roast uncovered, in a hot oven for about 20 minutes or until tender.
3. Meanwhile, combine the stock and boiling water.
4. Heat the remaining oil in a large pan and sweat off the onion and garlic, stirring, until the
onion is soft.
5. Add the rice and stir to coat in the onion and garlic mixture.
6. Add the wine and stir until almost evaporated.
7. Stir in 250mls of the hot stock mixture. Cook, stirring, over a low heat until liquid is absorbed.
Continue adding the stock mixture, in small batches, stirring until liquid is absorbed after each
addition. This will take approximately 20-25 minutes.
8. Add the cream, half the parmesan cheese, the roasted pumpkin and season with salt and
pepper to taste.
9. Serve topped with the remaining parmesan cheese and toasted pine nuts.