Roasted Pumpkin Risotto Recipes

ROASTED PUMPKIN AND SAGE RISOTTO

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a baking sheet.
• Toss diced pumpkin with 2 tablespoons olive oil, sage, salt, and black pepper in a bowl. Spread evenly onto the prepared baking sheet.
• Bake in the preheated oven, turning once midway through cooking, until pumpkin begins to brown, about 25 minutes.
• Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. Add shallot; cook and stir until soft and translucent, about 5 minutes. Add rice and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Add 3 1/2 cups chicken broth, 1/2 cup at a time, stirring slowly after each addition until absorbed into the rice. Add the roasted pumpkin. Stir in the remaining 1/2 cup chicken broth until mostly absorbed and rice is tender; adding the broth should take about 20 minutes total. Turn off heat and stir in the Parmesan cheese.

ROASTED PUMPKIN RISOTTO WITH HALOUMI POPS AND CHILLI SYRUP

Steps:

• Pre-heat the oven to 200°c and place the pumpkin on a baking sheet.
• Drizzle with the olive oil and season with salt and place in the oven. Allow to roast for 30-40 minutes until the pumpkin is cooked and is starting to caramelise.
• Remove then puree half of the pumpkin. Set aside.
• To make the risotto, fry the onion in a splash of olive oil in a large frying pan.
• When the onion is soft, add the garlic and fry for another 20 seconds or so then add the rice. Stir to coat th rice in the oil and aromatics then add the wine. Allow the wine to reduce then stir the pumpkin purée through the stock. Stir in the stock, ladle by ladle. Allow the rice to absorb the stock before adding more and stir continuously. It is this continuous stirring that creates the creaminess risotto is known for.
• While you are making the risotto, combine all the ingredients for the syrup and allow to simmer for 10 minutes. Remove from the heat and set aside.
• When the risotto has absorbed approximately half of the liquid, start tasting it regularly as a good risotto can quickly be ruined by over cooking. Your risotto might also not need all the stock or it might need more, it all depends on the rice's absorbency.
• Heat a splash of oil in a frying pan and fry the haloumi until golden brown. Remove from the pan and drain on kitchen paper.
• When the risotto is done to your preference, beat in the butter and Parmesan and season to taste. Stir in the reserved cubes of butternut.
• Serve the risotto drizzled with the chilli syrup and topped with a few haloumi pops. Finish with an extra grating of Parmesan cheese.

ROASTED PUMPKIN RISOTTO

Steps:

• Preheat oven to 450° F.
• Carefully cut the kabocha in half and remove the seeds with a spoon.
• Season each half with salt and pepper before placing in the oven.
• Roast for 30-45 minutes on a baking sheet.
• When cooled, scoop out flesh and reserve.
• Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
• Saute the onion to soften (2-3 minutes).
• Add the Arborio rice and coat well with the oil while stirring.
• Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
• Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
• "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
• The risotto should be smooth and shiny.
• IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.

ROAST PUMPKIN & THYME RISOTTO

Steps:

• Preheat the oven to 200°C. Place the pumpkin on a lined baking tray, drizzle with garlic-infused olive oil, season to taste, and roast for 25 minutes or until soft.
• Meanwhile, add vegetable stock to a small saucepan and bring to the boil, reduce heat to low and hold at a simmer
• Heat 1 tbsp of garlic infused olive oil over medium heat in a heavy based saucepan. Add the thyme leaves and let cook for 1 minute. Stir in the rice for 1 minute and then pour in the white wine and cook, stirring, until the wine reduces by half.
• Add half a cup of the stock to the rice and stir with a wooden spoon until the liquid is absorbed. Keep adding the stock ½ cup at a time, stirring constantly and allow the liquid to be absorbed before adding more stock. Continue this for approximately 15 minutes
• Add the roasted pumpkin to the mix along with any stock that is left, and cook stirring for a further 5 minutes until the rice is tender and risotto is creamy
• Turn off the heat, cover and let stand for 5 minutes
• Stir through the toasted pine nuts and feta before serving, divide amongst bowls and top with fresh thyme leaves.

PUMPKIN RISOTTO

Steps:

• Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
• While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
• Cut up the spring onions with your scissors.
• Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. 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.
• 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.
• Check the rice is cooked. If it isn't, 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.