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Pumpkin, lemon and broccoli risotto
Pumpkin, lemon and broccoli risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious and rewarding vegetable risotto recipe that is worth the time and effort.
Ingredients:
  • 400g butternut pumpkin, peeled, deseeded, chopped
  • 45.50 gm olive oil
  • 765.00 gm vegetable liquid stock
  • 2 lemons
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300.00 gm arborio rice
  • 300g broccoli, trimmed, cut into florets
  • 63.13 gm thickened cream
  • 50g parmesan cheese, (or vegetarian hard cheese) grated
  • 62.50 ml flat-leaf parsley leaves, chopped
Instructions:
  • Preheat your oven to 200C. Spread the pumpkin in a roasting pan, drizzle with 1 1/2 tablespoons of oil, season with salt and pepper, toss to coat, then spread out evenly in the pan. Roast for 20 minutes until tender.
  • While waiting, bring the stock and 3 cups of cold water to a boil in a saucepan over high heat, then lower the heat to medium-low, cover, and simmer. Then, finely grate the zest and squeeze the juice from 1 lemon, and cut the remaining lemon into wedges.
  • In a large saucepan over medium heat, warm up the remaining oil. Toss in the onion, garlic, lemon rind, and 2 tablespoons of lemon juice. Stir and cook for about 3 minutes until the onion is soft.
  • Stir in the rice and cook for 1 minute. Gradually add 1 cup of simmering stock at a time, stirring gently until all the liquid is absorbed. Continue this process with the rest of the stock, incorporating broccoli and roast pumpkin with the final cupful. Cook until the rice is tender and creamy.
  • Sauté broccoli until tender. Remove from heat and mix in cream, parmesan, and parsley. Season with salt and freshly ground black pepper. Serve risotto in bowls with lemon wedges on the side.

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