Pumpkin Risotto
Serves 4
INGREDIENTS:
1 tbsp olive oil
850g pumpkin, peeled and seeds removed
50g butter
1 shallot, peeled and diced
2 garlic cloves, crushed
300g risotto rice (such as Arborio)
1 litre hot vegetable stock
Parmesan cheese, freshly grated
1 tbsp fresh sage, finely chopped
Sea salt and freshly ground black pepper
METHOD:
1. Start off by roasting the butternut squash. Pre-heat the oven to 180°C. Chop the pumpkin into 2-inch pieces and place on a roasting tray. Toss in the olive oil and season with sea salt and freshly ground black pepper. Roast in the oven for 20 minutes or until cooked. Then set aside.
2. Place a casserole dish or saucepan over a low-medium heat and melt the butter, then stir in the onion and soften for 3 minutes. Next stir in the garlic and cook for a minute. Stir in the rice, and allow to toast for 2 minutes, stirring all the time.
3. Pour in the wine, stir to allow the alcohol to evaporate, about 5 minutes, then slowly add the hot stock, ladle by ladle, stirring constantly until all the stock has been absorbed and the rice is cooked, about 15 minutes. Half way through adding the stock, stir in the roasted pumpkin.
4. Grate lots of parmesan into the risotto and the chopped fresh sage. Sea salt and freshly ground black pepper.
