Pumpkin Risotto

Wed, 16 October 2019

Chef Adrian Martin’s Pumpkin Risotto   

 

Ingredients

• 800g pumpkin peeled and chopped into 2cm pieces
• 3 tablespoon olive oil
• 1/2 onion very finely chopped
• 1/2 celery stick finely chopped
• 2 garlic cloves crushed
• 1 Knorr vegetable stock pot
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 140g Arborio rice
• 500ml boiling water
• 25g butter
• 50g Parmesan grated

Method

• 1 Preheat the oven to 180°C, 160°C fan, gas mark 4.
• 2 Place the pumpkin in a baking tray and drizzle with 2 tablespoons of olive oil. Bake for 15-20 minutes, until tender. Set aside.
• 3 In a wide based pan, heat the remaining oil over medium heat. Add the onion and celery. Cook for 5 minutes, until vegetables have softened. Add the garlic and cook for 2 minutes.
• 4 Add the Knorr Vegetable Stock Pot, bay leaf, thyme and rice. Cook for 3 minutes, until the rice is coated well in the oil.
• 5 Add 100ml of boiling water to the rice and stir continuously, until all the liquid has been absorbed. Repeat this process three or more times and cook until the rice is tender.
• 6 To finish, add the butter and grated Parmesan. Fold in the roasted pumpkin.
• 7 Serving suggestion: serve risotto in leftover pumpkin ‘cauldron’.