Easy Pumpkin Risotto

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This Pumpkin Risotto is a warm and hearty meal that goes great in winter. For an even nicer flavour, try roasting the pumpkin beforehand.

Serves: Four
Time: 30 minutes

Ingredients

  • 1 onion, diced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups arborio rice
  • 3 cups butternut pumpkin, diced
  • 2L vegetable stock
  • 1-2 teaspoons dried sage or fresh is better
  • 1 cup parmesan cheese, grated
  • freshly ground black pepper


Method

In a large, heavy saucepan, heat the oil and butter and fry the onion until translucent. Add the rice and sauté for 2 minutes, then add the pumpkin. Sauté for another 3 minutes. Pour a cup of stock into the rice and stir until it has been absorbed. Repeat this process until the rice has cooked through and most or all of the stock has been used. Stir through grated Parmesan and serve. Top with some more grated Parmesan and freshly ground black pepper.

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Written by bro

3 Comments

Total Comments: 3
  1. 0
    0

    When do you put the sage in?

  2. 0
    0

    Should the pumpkin be cooked first?

    • 0
      0

      The pumpkin will be cooked by the time the rice is cooked, Fran.

      I think I can answer my own question – I’ll put the fresh (or dried) thyme in with the pumpkin.


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