Vegetarian, creamy, delicious pumpkin risotto! I love making this risotto as the pumpkin is present throughout the rice as well as making it creamy and perfect for some left over risotto balls the next day. I prefer QLD blue pumpkin as it is full of flavour and has a lower water content but any type of pumpkin will be just as perfect. The vegetable stock can also be substituted with chicken stock.
Ingredients
4 cups pumpkin, cubed
1L vegetable stock
1 1/2 cups arborio rice
1/2 brown onion, diced
1 cup white wine
2-3 tablespoons salted butter
Parmesan cheese
Olive oil
Salt
Method
Place the pumpkin onto a baking tray, coat with some olive oil and season. Roast until completely cooked, some char isn’t a bad thing!
Heat the stock in a pot to a simmer and keep close on the stove top, heat turned off. Place a drizzle of oil in a large pan and sauté the onions until soft. Add the rice to the onion and cook until the rice starts to become translucent. Add the cup of wine to the rice and allow this to reduce and be absorbed by the rice. Add a ladle of stock to the rice, reduce and repeat until the rice is half cooked. Add half of the roasted pumpkin to the rice, add more stock and continue this method until the rice is cooked. Once cooked, add the remaining of the pumpkin and add the butter, mix well. Add the cheese to taste or if it needs some more salt, add more butter.
Enjoy!
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