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Pumpkin and creamy pesto risotto
Pumpkin and creamy pesto risotto
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Vegetarian comfort meal for busy nights, no meat needed.
Ingredients:
  • 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 18.20 gm olive oil
  • 1 litre (4 cups) chicken style or vegetable liquid stock
  • 1 brown onion, finely chopped
  • 200g rice
  • 125ml white wine
  • 125ml cooking cream
  • 250.00 ml loosely packed basil leaves
  • 45g pine nut
  • 20g cheese
  • 2 garlic cloves, finely chopped
  • 60ml olive oil
Instructions:
  • Preheat your oven to 200°C. Line an oven tray with baking paper. Spread the pumpkin evenly on the tray. Drizzle with half of the oil, season with salt and pepper, and bake for 30 minutes until golden and tender.
  • For the pesto, combine basil, pinenuts, parmesan, and garlic in a food processor. Blend until finely chopped. With the processor running, slowly pour in the oil until well combined. Season with salt and pepper to taste.
  • 1. In a saucepan, bring the stock to a boil, then lower the heat to a gentle simmer. 2. In another heavy-based saucepan over medium heat, heat the remaining oil. Sauté the onion until soft, for about 5 minutes. 3. Stir in the rice and cook for 2 minutes until glossy. 4. Pour in the wine and cook until absorbed, stirring constantly. 5. Gradually add the stock, ladle by ladle, stirring continuously until the liquid is absorbed before adding more. 6. Cook for about 20 minutes until the rice is al dente and the risotto is creamy. 7. Take off the heat and stir in the cream until well combined. 8. Season with salt and pepper to taste.
  • Combine the pumpkin by gently stirring it in. Add half of the pesto and fold it through gently. Serve by spooning into bowls and topping with the remaining pesto. Enjoy immediately.

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