Pumpkin risotto

Name: Pumpkin risotto
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g; 1 Tbsp olive oil, plus a drizzle for the pumpkin; 2 garlic cloves; 8 spring onions; 25 grams butter; 200 grams risotto rice; 2 teaspoons ground cumin; 1 liter hot vegetable stock, plus extr1 tablespoon if needed; 50 grams grated parmesan (or vegetarian alternative); 1 small handful coriander, roughly chopped

Pumpkin risotto could be just the gluten free recipe you've been looking for. This recipe serves 4. One serving contains 375 calories, 9g of protein, and 12g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up butternut squash- after peeling and scraping out the seeds, vegetable stock, risotto rice, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It works well as a side dish. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Duck And Pumpkin Risotto With Spicy Pumpkin Seeds, Pumpkin Risotto, and Pumpkin Risotto are very similar to this recipe.

Instructions

Heat oven to 180C/160C fan/ gas

Equipment you will use

Oven

Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if its slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.

Ingredients you will need

Pumpkin

Squash

Cooking Oil

Equipment you will use

Baking Pan

While the pumpkin is roasting, you can make the risotto.

Ingredients you will need

Pumpkin

Put the garlic in a sandwich bag, then bash lightly with a rolling pin until its crushed.

Ingredients you will need

Garlic

Equipment you will use

Rolling Pin

Cut up the spring onions with your scissors.

Ingredients you will need

Spring Onions

Equipment you will use

Kitchen Scissors

Heat 1 tbsp oil with the butter in your pan over a medium heat not too hot.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.

Ingredients you will need

Spring Onions

Garlic

Onion

Cumin

Rice

Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock this will take about 20 mins.

Ingredients you will need

Stock

Rice

Check the rice is cooked. If it isnt, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

Ingredients you will need

Coriander

Pumpkin

Cheese

Stock

Rice

Equipment

Ingredients

Servings:

397grams

small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g 1Tbsp

olive oil, plus a drizzle for the pumpkin 2

garlic cloves 8

spring onions 25grams

butter 200grams

risotto rice 2teaspoons

ground cumin 1liter

hot vegetable stock, plus extr1 tablespoon if needed 50grams

grated parmesan (or vegetarian alternative)1small handful

coriander, roughly chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Risotto can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.