Roasted Pumpkin Risotto
- Serves:
- 6
- Cooking Time:
- 60 mins
- Cuisine:
- Italian
- Special Diets:
- Gluten free
- Print Recipe:
- 1kg Butternut pumpkin, peeled, cut into medium pieces
- 4 tablespoon olive oil
- 5 cups vegetable stock
- 2 cups water
- ½ cup dry white wine
- 1 large red onion, peeled and finely chopped
- 4 garlic cloves crushed
- 2 ½ cups Arborio rice
- ½ cup finely grated parmesan cheese
- 30 grams unsalted butter
- Handful of sweet basil
- 6 cherry tomatoes, cut in half
- 1 sprig of Rosemary
- 1 ½ teaspoon Spice Zen Stoneground Coriander Seed
- ½ teaspoon Spice Zen Stoneground Fennel Seed
- ½ teaspoon Spice Zen Stoneground Cracked Black Pepper
- ½ teaspoon Spice Zen Red Chilli Flakes
- Cooking salt to taste
- Heat oven to 200°C. Mix ground Spice Zen Stoneground Coriander Seed and Spice Zen Stoneground Fennel Seed. Toss pumpkin with half the oil and the spice mix. Spread the coated pumpkin over base of a greased roasting pan. Roast until tender (about 25-30 minutes).
- Boil stock and water in a saucepan. Reduce heat to a simmer.
- Heat remaining oil in a large saucepan over medium heat. Cook onion and garlic until the onions translucent. Stir rice with the mix, making sure that it is coated with oil and slightly cooked. Add dry white wine and cook till it is absorbed.
- Add half the roasted pumpkin. Add stock, 1 ladleful at a time, and stir with a wooden spoon until absorbed and rice is tender. Rice should remain firm and not become gluggy (this will take about 20 to 25 minutes).
- Stir in parmesan, butter, salt, sweet basil and rosemary. Gently stir in the balance of roasted pumpkin and cherry tomatoes.
- Garnish with Spice Zen Stoneground Cracked Black Pepper and Spice Zen Red Chilli Flakes and enjoy.
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- 1kg Butternut pumpkin, peeled, cut into medium pieces
- 4 tablespoon olive oil
- 5 cups vegetable stock
- 2 cups water
- ½ cup dry white wine
- 1 large red onion, peeled and finely chopped
- 4 garlic cloves crushed
- 2 ½ cups Arborio rice
- ½ cup finely grated parmesan cheese
- 30 grams unsalted butter
- Handful of sweet basil
- 6 cherry tomatoes, cut in half
- 1 sprig of Rosemary
- 1 ½ teaspoon Spice Zen Stoneground Coriander Seed
- ½ teaspoon Spice Zen Stoneground Fennel Seed
- ½ teaspoon Spice Zen Stoneground Cracked Black Pepper
- ½ teaspoon Spice Zen Red Chilli Flakes
- Cooking salt to taste
- Heat oven to 200°C. Mix ground Spice Zen Stoneground Coriander Seed and Spice Zen Stoneground Fennel Seed. Toss pumpkin with half the oil and the spice mix. Spread the coated pumpkin over base of a greased roasting pan. Roast until tender (about 25-30 minutes).
- Boil stock and water in a saucepan. Reduce heat to a simmer.
- Heat remaining oil in a large saucepan over medium heat. Cook onion and garlic until the onions translucent. Stir rice with the mix, making sure that it is coated with oil and slightly cooked. Add dry white wine and cook till it is absorbed.
- Add half the roasted pumpkin. Add stock, 1 ladleful at a time, and stir with a wooden spoon until absorbed and rice is tender. Rice should remain firm and not become gluggy (this will take about 20 to 25 minutes).
- Stir in parmesan, butter, salt, sweet basil and rosemary. Gently stir in the balance of roasted pumpkin and cherry tomatoes.
- Garnish with Spice Zen Stoneground Cracked Black Pepper and Spice Zen Red Chilli Flakes and enjoy.
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