- No Regrets -

Risotto

Ingredients

  • 1 large brown onion - chopped
  • 2 tbsp butter
  • 2 garlic cloves - chopped
  • ½ pumpkin – trimmed, skin removed and roughly chopped
  • 3 tbsp olive oil
  • 1L veg stock
  • 300g arborio rice
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp parsley
  • ¼ bunch fresh parsley – roughly chopped (optional garnish)
  • Sea salt
  • Black pepper

Method

  • Pre heat oven to 220C.
  • Place all the pumpkin on a baking tray lined with baking paper.
  • Drizzle the olive oil and season the pumpkin – toss to ensure the oil is coating it evenly.
  • Place in the oven and reduce the heat to 190C. Cook for 35-40 minutes or until cooked through and golden.
  • Remove from heat and set aside.
  • In a fry pan heat the butter on a medium heat.
  • Add the onion and garlic and sauté for 3-4 minutes or until softened.
  • Add the herbs and stir (add more butter if necessary).
  • Cook and stir for 1 minute before adding the rice, and continue to stir to ensure all ingredients are combined.
  • Pour some of the broth (1/2 cup at a time) and stir.
  • Repeat the previous step until you reach desired consistency – rice will take 30 minutes to cook.
  • Add the pumpkin and continue to cook on a low heat until the pumpkin is warmed through.
  • Remove from the heat. Season and add parsley (optional).
  • This recipe forms a part of our new multi-meal e-book with Scott Gooding. To download your free copy today, head to www.secretserve.com.au/multi-meals