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.
0 Reviews Hide Reviews Show Reviews
- 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.
Related Products
Roasted Wattleseed (whole)
Botanical name: Acacia Victoriae The Roasted Wattleseed smells like a great combination of strong coffee beans and chocolate. It is an ideal alternative drink to coffee and great in baking...
Roasted Stoneground Cumin Seed
Botanical name: Cuminum cyminum We handcraft our Roasted Stoneground Cumin Seed using Organic whole Cumin Seed sourced from India to ensure purity and quality of our product. The whole Cumin Seed...
Roasted Fennel Seed
Botanical name: Foeniculum vulgare dulce We handcraft our Roasted Fennel Seed using Organic whole Fennel Seed sourced from India to ensure purity and quality of our product. The whole Fennel Seed...
Pumpkin Ravioli
METHOD 1 small pumpkin (approximately 500g) 1 teaspoon olive oil 100 g mozzarella cheese 100 g crumbled goats cheese ¼ teaspoon Spice Zen Ground Nutmeg ¼ teaspoon Spice...
Spice Roasted Fish Fillets
4 fish fillets approx. 625 grams, white fish or salmon 4 teaspoon rice bran or vegetable oil (about 1 teaspoon per fillet) plus some to spray the pan 2 teaspoon Spice Zen Spicy Fish...
Customers Also Viewed
Butter Chicken
Marinade 450 grams boneless chicken, diced into 1.5-inch pieces 1 tablespoon Lemon juice 1 teaspoon Spice Zen Butter Chicken Spice Blend ½ cup yoghurt (optional lactose free...
Vegan Biryani
2 Cups Basmati Rice (500 gms) rinsed and drained 5 cups small diced vegetables (potatoes, red capsicum, french beans, carrots, cauliflower) 2-3 tomatoes finely chopped or pureed 3 tablespoons...
Spiced Chickpea Potato
250 grams (1 cup) Chickpeas soaked 6 hours or overnight (equivalent to 2 cups cooked chickpeas from a can) 400 grams potatoes (or 3 small potatoes) cut into 1 cm cube 3-4 tomatoes finely...
Mince Lamb Gozleme
Dough 2 1/4 cups of all purpose flour 1/2 teaspoon salt 1/2 cup unsweetened Greek yoghurt 1/2 cup water Lamb Mince filling 1 teaspoon olive oil 1 brown onion peeled and diced 1...
Butter Chicken Spice Blend
Tantalisingly rich, sweet and savoury, butter chicken is the quintessential Indian curry. Originating in northern India’s Punjab region, butter chicken is traditionally made with marinated...
Spiced Lentil Burger
Lentil Patties 1.5 cups of whole Red lentils (or 2 cans of 400g whole red lentils, drained) 2 small potatoes peeled (or 1 sweet potato) 1 small onion, chopped fine 1 small carrot, shredded 1...
Almond Cinnamon Pancake with Chai Spiced Almond Butter
For Chai Spiced Almond Butter 2 Cups Raw Almonds 1 teaspoon oil 1/2 teaspoon Salt 1/2 teaspoon Spice Zen Stoneground Cinnamon 1/2 teaspoon Spice Zen Stoneground Green Cardamom 1/2 teaspoon...
Roast Chicken
1.6 kg whole free range chicken 1.5 tablespoons rice bran oil 4 garlic cloves, crushed 1 lemon (halved) 3 tablespoon Spice Zen All Purpose Spice Blend-Mild 1 teaspoon sea salt Rosemary...
All Purpose Spice Blend - Mild
A versatile ‘taste transformer’, Spice Zen’s All-Purpose Spice Blend - Mild is sure to become a staple in any kitchen, infusing a complex, sophisticated and savoury richness to a...
Spicy Chicken Ramen
Noodle Soup 250 grams Ramen noodles 1 litre chicken stock 2 cups water 2 chicken breasts, skin on (add more chicken breasts if making for more than 2 people) 2 cloves fresh Garlic, grated...
Spicy Slow Cooker Pumpkin Soup
1 Butternut pumpkin 2 green apples 2 carrots 1 brown onion 1 fresh red chilli 1 teaspoon Spice Zen All Purpose Spice Blend-Mild 1 Spice Zen Cinnamon Quill 250ml vegetable stock 3...
Thai Mussaman Chicken Curry
750 grams chicken legs & thigh fillets 500 ml coconut milk (or 140ml coconut cream & 270ml coconut milk) 100 grams fried Tofu, sliced (optional) 3 tablespoon rice bran oil 3...
