Name: Roasted pumpkin and herb risotto
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 1
Ingredients: 1kg butternut pumpkin, peeled, cut into 3cm pieces; 72.80 gm olive oil; 1275.00 gm salt reduced chicken style liquid stock; 500.00 gm water; 1 large red onion, finely chopped; 3 garlic cloves, crushed; 500.00 gm arborio rice; 187.50 ml finely grated parmesan; 30g butter, cubed; 82.50 ml chopped parsley; 82.50 ml chopped fresh chives

Roasted pumpkin and herb risotto

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Prep Time:
15 minutes

Cook Time:
65 minutes

Total Time:
80 minutes

Delight your loved ones with a comforting and affordable pumpkin risotto.

Ingredients:

1kg butternut pumpkin, peeled, cut into 3cm pieces
72.80 gm olive oil
1275.00 gm salt reduced chicken style liquid stock
500.00 gm water
1 large red onion, finely chopped
3 garlic cloves, crushed
500.00 gm arborio rice
187.50 ml finely grated parmesan
30g butter, cubed
82.50 ml chopped parsley
82.50 ml chopped fresh chives

Instructions:

First, preheat your oven to a toasty 220°C. Next, coat the pumpkin with a generous amount of oil and lay it out on the bottom of a well-greased roasting pan. Roast in the oven for about 30 minutes or until the pumpkin is nice and tender.
In a saucepan, bring the stock and water to a boil, then lower the heat to a simmer.
In a large saucepan over medium heat, sauté onion and garlic in remaining oil for 7 minutes until softened. Stir in rice and cook for an additional 2 minutes.
Gradually pour in the stock, one ladleful at a time, stirring with a wooden spoon until each ladleful is absorbed. Keep adding stock until the rice is al dente, about 20 to 25 minutes in total.
Incorporate parmesan, butter, parsley, and chives into the mixture. Gently fold in the pumpkin and serve promptly.

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