Servings
2
Prep time:
15min
Cook time:
30min
Difficulty:
Easy
We made this a few years ago with some leftover pumpkin (after carving out a bit too much) and recently made it again thinking it’s perfect for autumnal weather when pumpkins are in great supply.
Overall this is quite an easy recipe- doesn’t require too many different ingredients and is very delicious. For our dish, we topped the risotto with some fried pumpkin chunks, but you can serve it as is.
Ingredients
- 100g arborio rice
- 30g grated Parmigiano- Reggiano
- 400ml of stock (we usually use chicken stock or leftover broth but you can use vegetable stock to make this vegetarian)
- 200g of pumpkin flesh (you need a pumpkin that weighs a bit more than that)
- 1 medium white onion/ 2 shallot
- 2tbsp olive oil
- 1 glass of white wine
- Salt and pepper to taste
We served our pumpkin risotto with some roasted pumpkin chunks on top. To do the same, set aside some pumpkin chunks after roasting, and then quickly fry them right at the end prior to serving.
Step by Step Instructions
Step 1
Pre-heat the oven to 200 degrees C (around 400 degrees F).
Step 2
First prep the pumpkin. You need to peel and scoop out the seeds, and cut into cubes, around 2cm in size, then add to a roasting tray. Add 1tbsp of the olive oil, some salt and pepper to taste, then roast for 20 minutes or until soft. Take out of the oven and allow to cool.
Step 3
Meanwhile, dice the onion or the shallots, whichever you are using.
Step 4
Heat the remaining olive oil in a frying pan, and add the onions. Let the onions cook and go translucent- medium heat should be enough- for around 5 minutes. Then add the rice, stiring, and let it cook for a few minutes until golden.
Step 5
Add the glass of wine to deglaze, and let the rice cook in the wine until completely absorbed.
Step 6
Then, add the stock, a ladle at the time. Wait until the previous ladle of stock has been absorbed before adding any more. Keep stiring the rice.
Step 7
Once all of the stock has been added, let the rice cook for 5 minutes.
Step 8
Meanwhile, blend the roasted pumpkin chunks in a blender with some water, until you get a puree. As this will be added to the risotto, don’t add too much water- just enough to blend the chunks.
Step 9
Add the puree to the rice, and mix well. Cook for another 5 minutes.
Step 10
Take the risotto of the heat, add the grated Parmigiano- Reggiano and mix well. The risotto is ready to eat- enjoy!
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