Creamy Roasted Pumpkin 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 the 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 cooled, place the pumpkin cubes into a blender and puree. Set aside.
In a large pot, melt butter over medium heat. Add onions, garlic, ground coriander, thyme, and season with salt and pepper. Cook for about 5 minutes until golden.
Add in the risotto rice and white wine. Bring to a boil and simmer for 5-10 minutes, stirring constantly.
Gradually add vegetable stock or water, one ladle at a time, allowing the rice to absorb the liquid. Stir continuously for about 15 minutes.
Stir in the pumpkin puree and cook for an additional 5 minutes.
Serve the creamy pumpkin risotto warm, garnished with fresh parsley leaves.
