Creamy pumpkin risotto
You’ll enjoy every spoonful of this creamy pumpkin risotto made with only five ingredients. Roasted pumpkin purée is folded through tasty al dente rice for an inviting meal, particularly on a cold winter night.
Ingredients
Method
Ingredients
- 500g pumpkin, peeled and cut into small chunks
- 1 onion, diced
- 3 cloves garlic, minced
- 1.25L vegetable stock, heated
- 2 cups arborio rice
Method
- Preheat your 180°C fan bake. Place the pumpkin on a large lined baking tray. Drizzle with oil and season with salt and pepper. Toss to coat and roast for 20-25 minutes or until tender. Set aside to cool for 10 minutes, then blend until smooth.
- Meanwhile, bring a drizzle of oil or a knob of butter to medium-high heat in a large heavy based saucepan. Sauté the onion and garlic for a few minutes or until softened.
- Stir through the rice and cook for a further minute to toast. Lower the heat, then add the vegetable stock one ladle at a time, stirring until the liquid has absorbed before adding another. Repeat until the rice is creamy and al dente.
- Fold the pumpkin purée through the risotto and season with salt and pepper to taste.
- Spoon into bowls, then serve immediately.
Tips:
- Complete this creamy pumpkin soup with shaved parmesan and a sprinkling of fresh herbs.