Roasted Pumpkin Creamy Risotto
Ingredients
- 1 tablespoon olive oil
- small pumpkin, peeled and cut into cubes
- 1 tablespoon butter (use dairy-free, if vegan)
- 1 small white onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon thyme
- salt and pepper, to taste
- 1 cup carnaroli risotto rice
- 125 ml dry white wine
- 750 ml vegetable stock or water
- fresh parsley, for serving
Preparation
Preheat oven to 180°C and line a baking tray with parchment paper
Arrange pumpkin cubes on the prepared tray, drizzle with olive oil and bake for 25-30 minutes or until tender
Remove from the oven and let cool
Once cool, place the cubes into a blender and puree, set aside
In a large pot melt butter over medium heat, add onions, garlic, coriander, thyme, season to taste and cook for about 5 minutes until golden
Add in rice and wine, bring to a boil and simmer for 5-10 minutes
Stirring constantly, add in stock or water a ladle at a time, giving the rice time to absorb the liquid, for 15 minutes
Stir in pumpkin puree and cook for another 5 minutes
Serve warm garnished with fresh parsley leaves and enjoy
Tips
Optionally serve with crumbled feta, cranberries and roasted pine nuts
