Pumpkin risotto 🎃

Name: Pumpkin risotto 🎃
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 pumpkin; 500 g risotto rice; 1 leek; 2 cloves garlic; 1 litre vegetable stock; Butter for frying; Olive oil; Salt and pepper

Chris Jacobs @moustache

Manchester

We had lots of #seasonsupply pumpkins in the #cookpadkitchen, so I threw together a risotto with other veg. We had no onions - so I only used garlic and leek, but if you have an onion it always helps.

Recipe inspired by Bethan Rowe.

Chris Jacobs @moustache

Manchester

Recipe inspired by Bethan Rowe.

Saved

Ingredients

1 hour

4 servings

1pumpkin
500 grisotto rice
1leek
2 clovesgarlic
1 litrevegetable stock
Butter for frying
Olive oil
Salt and pepper

Saved

Steps

1 hour

1

Chop pumpkin into chunks and remove seeds & flesh. Cover with olive oil and season. Place on separate baking trays in an oven at 180c. Remove flesh after 5mins and chunks after 20mins.
2

Chop garlic and leeks (and onion if you have one). Melt butter in a deep pan, add veg and fry until golden.
3

Make up 1 litre of vegetable stock. Keep on a low simmer.
4

Add rice to pan (add a little extra butter if it’s all melted away). Stir into butter well and fry for 1-2 minutes.
5

Add a ladle of stock at a time to the pan. Add next ladle when mixture has evaporated. Add pumpkin flesh to pan at this time.
6

You’re aiming for soft rice with a little bite. If you run out of stock, just use water to keep cooking. When the rice is nearly done add the chunks of pumpkin too.
7

Serve with LOTS of Parmesan 🧀 😋