RCI-RC.002.0033.001
Roast Pumpkin Risotto
Simple risotto with earthy pumpkin and mushrooms and some greens for interest.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- (~1 cup) risotto rice300 g
- 4 unit
- 1 unit
- vege stock1 Lheated
- brown onion1 unitfinely chopped
- 1 cup
- 2 tsp
- pumpkin / butternut - about two handfuls diced1/4 small
- tbs parmigiano reggiano4 unit
- tbs chopped flat leaf parsley2 unit
- mushrooms5 unitthinly sliced (optional)
- handfuls young spinach leaves (optional)2 unit
- tbs chopped fresh sage (optional)1 unit
Method
1
Preheat oven to 200°C (400°F). Dice the pumpkin into small, even cubes approximately 1cm x 1cm. Toss with 1 tablespoon olive oil and salt, then spread on a baking tray in a single layer.
2
Roast the pumpkin in the preheated oven until caramelized and tender, approximately 20-25 minutes, stirring halfway through.
22 minutes
3
While pumpkin roasts, heat the vegetable stock in a separate pot and maintain at a gentle simmer throughout the risotto cooking.
4
Heat 2 tablespoons olive oil in a large, heavy-bottomed pan over medium heat. Add the finely chopped brown onion and sauté until softened and translucent, approximately 3-4 minutes.
5
Add the risotto rice to the onion and stir continuously for 1-2 minutes until the rice grains are coated with oil and beginning to turn translucent at the edges.
6
Pour in the white wine and stir constantly until completely absorbed by the rice, approximately 2 minutes.
7
Begin adding the hot vegetable stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle, continuing for approximately 18-20 minutes until rice is creamy and al dente.
8
In the final 5 minutes of cooking, stir in the roasted pumpkin cubes, mushroom slices if using, and fresh sage if desired. Adjust seasoning with salt as needed.
9
Remove from heat. Stir in 1 tablespoon butter if using and 4 tablespoons grated Parmigiano Reggiano until fully incorporated and the risotto reaches a flowing, creamy consistency.
10
Fold in the young spinach leaves if using, stirring until just wilted. Divide into serving bowls and top with remaining fresh chopped flat-leaf parsley and additional Parmigiano Reggiano.