Recipe

Roast Pumpkin And Spiced Pinenut Risotto Recipe

Add Step-by-Step Photos	Pajumist / All my dishes 2 years, 4 months ago Risottos are a fantastic winter option because they're so easy to make and can have a variety of flavour combinations. They can even save the day when a crowd show up unexpectedly for a meal. Prep:60m Cook:25m Servings:4	Pajumist
	pumpkin italian

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Ingredients

2/3 bag of aborio rice

approx 2 1/2 litres of stock (vegetable or chicken)

1 1/2 kg of pumpkin chopped into 20c piece size chunks, roasted in oven at 200`c for about 50 minutes

(brush over some olive oil and sprinkle over a mix of spices)

a mix of cumin,corriander,paprika, or cassia or fennel seed mixed up with some sea salt

2 brown onions chopped fine

1 red capsicum chopped into fine chunks

olive oil

pinenuts

flat leaf parsley

80g butter

white wine

Directions

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)

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