|500 g g|| pumpkins
(cut into wedges)
|2 tbsp tbsp||olive oil olive oil|
|1 tsp tsp|| sage
|350 g g||risotto rice risotto rice|
|150 ml ml||white wine white wine|
|1 l l||vegetable stock vegetable stock|
|50 g g|| Parmesan
|20 g g|| butter
(cubed and chilled)
|mixed seeds mixed seeds|
Roast pumpkin risotto
This creamy pumpkin risotto recipe is autumn in a bowl, with the perfect combination of pumpkin, sage and Parmesan. It's a great way of using up leftover Halloween pumpkin flesh after carving, or you could use butternut squash instead.
- Preheat the oven to 200ºC/180ºC fan/gas mark 6
- Place the wedges of pumpkin on a baking tray, drizzle over 1 tablespoon of the olive oil and season generously. Roast in the oven until golden and the flesh is soft, then set aside and leave to cool.
- Add the remaining oil to a large saucepan or deep frying pan and gently cook the onion over a low heat until soft but not browned. Meanwhile, place the stock into a small saucepan and bring to the boil, then reduce the heat until barely simmering until ready to use.
- Add the garlic and sage to the onions and continue cooking for a further 1 minute, then pour in the white wine and allow to reduce.
- Add the rice to the pan and fry for 1 minute, then start adding the stock 1 ladle at a time, stirring well and making sure that the rice doesn’t dry out.
- While the rice is cooking, scoop out the pumpkin flesh with a spoon and mash slightly.
- After about 15 - 20 minutes the rice should almost be cooked but still have a little bite to it. Stir in the pumpkin and Parmesan cheese to form a creamy consistency, adding a little more stock if required.
- Season to taste and divide between bowls, sprinkling over some pumpkin seeds and a little more Parmesan to garnish.