Pumpkin Risotto

Sorry for the late upload! Been out of wifi on the way back to Tokyo before heading home tomorrow πŸ™‚ A few weeks ago we were gifted with a huge pumpkin so I hollowed it out and made a bunch of stuff with the flesh. This risotto is one of those things. πŸ˜‹πŸ˜‹ you could add some spinach leaves to this if you want for some extra healthiness.

Stats – $20, serves 4, takes about 50 minutes and doesn’t contain much protein, iron or calcium, but has several serves of veg.


 

Ingredients

1kg pumpkin – kent is good
3 cloves garlic, finely diced
2 onions, roughly chopped
2 cups arborio rice, unwashed
3 litres vegetable stock, warm
1/2 cup white wine (check the processing is vegan if you want to be strict)
Pinch nutmeg
Bunch sage, leaves picked
1/2 cup walnuts, roughly chopped
Method

Preheat oven to 180*C.

Chop your pumpkin into bite-sized pieces, place on a baking tray and coat with some olive oil. Bake for 30-40 minutes or until tender. Reserve a third of the pumpkin pieces, and puree the rest before setting aside. While oven is still on, add walnuts and toast for 5 minutes. Remove from oven and set aside.

In a saucepan, heat a little olive oil over medium heat and then add onion, stirring until softened. Add garlic and continue to fry until golden. Add rice and stir until translucent and slightly toasted.

Pour in wine and allow the alcohol to boil away. Then, gradually add stock a cup at a time while constantly stirring for 20 or so minutes. This will release the starches in the rice for a creamy risotto as it gradually cooks in the stock. Use extra stock if needed – don’t let it dry out. Add in the nutmeg.

Once rice is cooked – soft but still with a little bit of bite in the middle – turn heat to very low. Stir through pumpkin puree from earlier, then add pumpkin pieces. Chop a little of the sage and stir this through also. Season with salt and pepper, and a little sugar if needed.

With the rest of the sage – heat olive oil in a frying pan over medium-high heat then add leaves and fry until crispy and blackened. Serve on top of the risotto with the toasted walnuts. πŸ™‚

 

 

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