Roasted Pumpkin Risotto
Half the world's people rely on rice as their staple food. Rice offers B vitamins and some minerals; its protein features a good balance of amino acids.
Ingredients
Serves: 6
- 2 tablespoons olive oil
- 2kg pumpkin, peeled and cut into 2.5cm cubes
- 1 small onion, finely chopped
- 2 cups Arborio rice
- 2 teaspoons rosemary leaves
- 4 cups chicken stock
- Salt
- Freshly ground black pepper
- 1/4 cup grated Parmesan cheese
Directions
Preparation:15min ›
Cook:35min ›
Ready in:50min
- Preheat the oven to 180°C. Put 1 tablespoon of the oil in a small baking dish and add half the pumpkin. Roast in the oven for 30 minutes. Meanwhile, steam the remaining pumpkin for 15 to 20 minutes, then mash. Keep warm.
- While the pumpkin is roasting, cook the onion in the remaining oil in a large nonstick frying pan over low heat for 5 minutes or until soft. Add the rice, raise the heat to moderate, and cook for 4 minutes, then add the rosemary.
- Heat the stock in a large saucepan until it comes to a gentle simmer. Add 1 ladleful stock to the rice, stirring for about 3 minutes until the rice has absorbed almost all of the liquid.
- Continue adding the stock, 1 ladleful at a time, until it has all been absorbed (about 20 to 25 minutes) and the rice is cooked and creamy.
- Remove from the heat, season with salt and pepper to taste, then stir in the Parmesan and the mashed pumpkin. Turn the risotto out into a large bowl and serve topped with the cubes of roasted pumpkin.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(3)
Reviews in English (6)
Took shortcuts. I never do the 'heat the stock' thing, just make sure its at least room temp - and I don't really add ladle by ladle... I find that this a) takes less time and b) makes rice the exact right texture... I also added a big handful of rocket and a large onion. - 25 Aug 2010
I never thought to mash the pumpkin before adding it to risotto. What a great idea. Fantastic flavour and colour. - 16 Jun 2009
Altered ingredient amounts. I actually didn't roast the pumpkin, I just cooked it in the stock for about five minutes and I added lots of rocket!! both in the risotto itself and for serving. - 11 Jun 2009
Write a review
