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Pumpkin and basil risotto
Pumpkin and basil risotto
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulge in a decadent and irresistible creamy sweet risotto the whole family will love.
Ingredients:
  • 1.8kg butternut pumpkin, halved, deseeded
  • 750ml (3 cups) chicken style liquid stock
  • 1 brown onion, finely chopped
  • 220g (1 cup) arborio rice
  • 160ml (2/3 cup) white wine
  • 70g (1 cup) parmesan, (or vegetarian hard cheese) finely grated
  • 250.00 ml fresh basil leaves, chopped
  • 100g (1 cup) mozzarella, coarsely grated
Instructions:
  • Preheat the oven to 200C/180C fan forced. Arrange the pumpkin halves on a baking tray, cut-side up. Score the flesh with a sharp knife, leaving a 2-3cm border. Drizzle with 1 tablespoon of oil and bake for 50 minutes, or until tender.
  • Heat the stock in a saucepan over high heat until it starts to boil, then reduce the heat to low to maintain a gentle simmer.
  • In a saucepan, heat the remaining oil over medium heat. Sauté onion and garlic until soft, about 5 minutes. Stir in rice and toast lightly for 1 minute. Pour in wine and cook until liquid is absorbed. Add enough stock to cover the rice, stirring until absorbed. Continue adding stock gradually, stirring constantly until the rice is tender yet firm, about 18 minutes.
  • Scoop out the cooked pumpkin flesh using a large metal spoon, leaving a 2-3cm border. Coarsely chop it and mix it into the risotto with the parmesan and basil. Season to taste.
  • Stuff pumpkin halves with creamy risotto, top generously with gooey mozzarella, and bake until beautifully golden and melted, for about 20 minutes.

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