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Pumpkin, basil and pine nut risotto
Pumpkin, basil and pine nut risotto
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in a cozy dish of creamy pumpkin risotto with fragrant basil and toasted pine nuts.
Ingredients:
  • Shaved parmesan, to serve
  • 1l vegetable stock
  • 60g butter, chopped
  • 1 leek, pale section only, thinly sliced
  • 800g Kent pumpkin, peeled, cut into 3cm pieces
  • 300g rice
  • 125ml white wine
  • 40g cheese
  • 82.50 ml basil, finely shredded
  • 80g sour cream
  • 40g pine nut
  • Basil leaves, to serve
Instructions:
  • In a saucepan, combine the stock with 1 cup (250ml) of water and bring to a boil. Then, lower the heat and let it simmer gently.
  • In a large saucepan over medium heat, melt butter until sizzling. Sauté leek for 2 minutes until softened. Stir in pumpkin and cook for 8-10 minutes until just tender, stirring occasionally.
  • Stir the rice into the pumpkin mixture until coated. Pour in the wine and cook, stirring, for 2 minutes until it evaporates. Add 1 cup (250ml) of the simmering stock and stir until fully absorbed. Gradually add 1/2 cupfuls of stock, stirring after each addition until the liquid is absorbed, for 20-25 minutes until the rice is just tender.
  • Combine grated parmesan and shredded basil into the risotto, then serve in bowls topped with sour cream, pine nuts, basil leaves, and shaved parmesan.

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