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Roasted pumpkin, asparagus and mint risotto
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 500g butternut pumpkin, peeled, cut into 2cm cubes
  • 36.40 gm olive oil
  • 510.00 gm vegetable liquid stock
  • 1 brown onion, finely chopped
  • 300.00 gm arborio rice
  • 1 bunch asparagus, trimmed, cut into 3cm lengths
  • 125.00 ml frozen green peas
  • 40.00 ml shredded fresh mint
  • small fresh mint leaves, to serve
Instructions:
  • Preheat your oven to 200°C. Put the pumpkin on a baking tray and drizzle with half of the oil. Bake for 20 minutes or until the pumpkin is just tender.
  • In a saucepan over high heat, combine stock and 2 cups of cold water. Cover and bring to a boil, then reduce heat to low and simmer until ready to use.
  • In a large, heavy-based saucepan over medium heat, heat the remaining oil until shimmering. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in the rice and cook for an additional minute.
  • Gradually pour 1/3 cup of hot stock into the rice mixture, stirring until absorbed. Continue adding 1/3 cup of hot stock at a time, stirring until the rice is tender and creamy, about 25 minutes in total.
  • Stir in the asparagus and peas along with the last 1/3 cup of hot stock. Cook and stir for 5 minutes until the vegetables are just tender. Remove from heat, then mix in the shredded mint and two-thirds of the pumpkin. Portion the risotto into bowls, and garnish with the remaining pumpkin and mint leaves. Serve and enjoy!

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