Roast Pumpkin Risotto

Name: Roast Pumpkin Risotto
Ingredients: 1 3/4 lbs pumpkin or butternut squash, peeled and diced; 2 tbsp olive oil; 4 cups chicken stock; 1 None onion, chopped; 2 cloves garlic, crushed; 1 1/2 cups arborio rice; 1/4 cup grated Parmesan cheese, plus additional, to serve; 1 tbsp chopped parsley, plus additional, to serve

8 ingredients

7 steps

Ingredients

1 3/4 lbs pumpkin or butternut squash, peeled and diced
2 tbsp olive oil
4 cups chicken stock
1 None onion, chopped
2 cloves garlic, crushed
1 1/2 cups arborio rice
1/4 cup grated Parmesan cheese, plus additional, to serve
1 tbsp chopped parsley, plus additional, to serve

Directions

1

Preheat the oven to 400°F. Line a baking pan with parchment paper.
2

Toss pumpkin and 1 tbsp of the oil in a bowl. Season to taste. Spread in a single layer in the prepared pan.
3

Bake 20-25 mins until just tender.
4

Bring chicken stock to a simmer in a medium saucepan and keep warm on low heat.
5

Heat remaining 1 tbsp oil in a large, heavy-bottomed saucepan on medium heat. Saute onion and garlic 3-4 mins or until the onion softens. Add rice and cook, stirring, 1-2 mins until the rice grains start to become translucent.
6

Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 25-30 mins or until rice is tender but firm to the bite).
7

Stir in pumpkin, Parmesan cheese and parsley. Season to taste. Serve topped with additional parsley and Parmesan cheese.