This Pumpkin Risotto is a warm and hearty meal that goes great in winter. For an even nicer flavour, try roasting the pumpkin beforehand.
Time: 30 minutes
- 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
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.