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Risotto

Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

Risotto

 1 large brown onion - chopped
 2 tbsp butter
 2 garlic cloves - chopped
 ½ pumpkin – trimmed, skin removed and roughly chopped
 3 tbsp olive oil
 1 l veg stock
 300 g arborio rice
 1 tsp sage
 1 tsp thyme
 1 tsp parsley
 ¼ bunch fresh parsley – roughly chopped (optional garnish)
 Sea salt
 Black pepper
1

Pre heat oven to 220C.

2

Place all the pumpkin on a baking tray lined with baking paper.

3

Drizzle the olive oil and season the pumpkin – toss to ensure the oil is coating it evenly.

4

Place in the oven and reduce the heat to 190C. Cook for 35-40 minutes or until cooked through and golden.

5

Remove from heat and set aside.

6

In a fry pan heat the butter on a medium heat.

7

Add the onion and garlic and sauté for 3-4 minutes or until softened

8

Add the herbs and stir (add more butter if necessary).

9

Cook and stir for 1 minute before adding the rice, and continue to stir to ensure all ingredients are combined.

10

Pour some of the broth (1/2 cup at a time) and stir.

11

Repeat the previous step until you reach desired consistency – rice will take 30 minutes to cook.

12

Add the pumpkin and continue to cook on a low heat until the pumpkin is warmed through.

13

Remove from the heat. Season and add parsley (optional).

Recipe by Scott Gooding

Nutrition Facts

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