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Roast Pumpkin and spiced pinenut Risotto Recipe

Ingredients

How to make it

  • Roast off pumpkin with spices
  • In a heavy based pot add a little olive oil and gently braise the onion and capsicum remove when softened
  • In the same pot add about 50 grams of butter and melt. Add aborio rice and toast off for about 4 minutes until very translucent in appearance
  • In a pot heat the stock and keep it very hot to add to aborio rice shortly
  • Stand back slightly and add about 1/3 of stock to the aborio rice (do not lean into the steam) and get ready to stir (LOTS)
  • Keep stirring, and after about 8 minutes add some more stock and a very healthy splash of white wine (whatever you are drinking) and the onion and capsicum mix
  • Toast off the pinenuts in a pan with a tiny bit of olive oil and some spices (have a bit of fun)
  • Chop up the parsley
  • Stir some more and add remaining stock and a little sea salt and add the roasted pumpkin and some of the pinenuts and some parsley, cook until liquid is absorbed
  • Add the little piece of extra butter and stir through until there is a creaminess about texture. (do not smoosh all the pumpkin by stirring too hard though, just remember to stir the bottom)

Reviews & Comments 1

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  • jgpgarrett 16 years ago
    Can't wait to try this - just waiting for cooler weather!
    Was this review helpful? Yes Flag

The Cook

pajumist Canberra, AU

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