Risotto
Ingredients
Method
Pre heat oven to 220C.
Place all the pumpkin on a baking tray lined with baking paper.
Drizzle the olive oil and season the pumpkin – toss to ensure the oil is coating it evenly.
Place in the oven and reduce the heat to 190C. Cook for 35-40 minutes or until cooked through and golden.
Remove from heat and set aside.
In a fry pan heat the butter on a medium heat.
Add the onion and garlic and sauté for 3-4 minutes or until softened
Add the herbs and stir (add more butter if necessary).
Cook and stir for 1 minute before adding the rice, and continue to stir to ensure all ingredients are combined.
Pour some of the broth (1/2 cup at a time) and stir.
Repeat the previous step until you reach desired consistency – rice will take 30 minutes to cook.
Add the pumpkin and continue to cook on a low heat until the pumpkin is warmed through.
Remove from the heat. Season and add parsley (optional).
Recipe by Scott Gooding
Ingredients
Directions
Pre heat oven to 220C.
Place all the pumpkin on a baking tray lined with baking paper.
Drizzle the olive oil and season the pumpkin – toss to ensure the oil is coating it evenly.
Place in the oven and reduce the heat to 190C. Cook for 35-40 minutes or until cooked through and golden.
Remove from heat and set aside.
In a fry pan heat the butter on a medium heat.
Add the onion and garlic and sauté for 3-4 minutes or until softened
Add the herbs and stir (add more butter if necessary).
Cook and stir for 1 minute before adding the rice, and continue to stir to ensure all ingredients are combined.
Pour some of the broth (1/2 cup at a time) and stir.
Repeat the previous step until you reach desired consistency – rice will take 30 minutes to cook.
Add the pumpkin and continue to cook on a low heat until the pumpkin is warmed through.
Remove from the heat. Season and add parsley (optional).
Recipe by Scott Gooding