Ingredients
- 1 medium pumpkin or butternut squash
- Olive oil
- 1 tbsp dried thyme
- 1 tbsp dried sage
- Sea salt and black pepper
- 50 g butter
- 1 onion finely diced
- 2 garlic cloves minced
- 1 large leek washed and finely sliced
- 300 g risotto rice
- 1 litre chicken bone broth stock
- 50 ml white wine
- 75 g parmesan cheese grated
- Sea salt and black pepper
Roasted pumpkin seeds
- Fresh pumpkin seeds scooped from the pumpkin
- Drizzle olive oil
- 1 tsp onion granules
- 1 tsp garlic granules
- 1 tsp smoked paprika
- Salt and pepper
Instructions
Roasted pumpkin / butternut squash
- Preheat the fan oven to 180℃.
- Begin by cleaning out the pumpkin, scraping out seeds ( save these for later) peeling and cutting into small bite size squares.
- Place the cubed pumpkin on a lined baking tray, drizzle with olive oil, sprinkle with some dried thyme and sage, salt and pepper.
- Roast in the oven for 35-40 minutes, turning throughout, until slightly golden and caramelised.
Risotto
- Heat the chicken stock in a saucepan and keep it on low heat to keep it warm.
- In a large saucepan, heat a little oil and butter. Add in the diced onions, garlic and leeks, allow to sweat down for 8-10 minutes.
- Add the Arborio rice to the pot and stir to coat the grains in the butter. Cook for 2-3 minutes until the rice is slightly toasted.
- Begin adding the warm chicken stock to the rice, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
- Add a splash of white wine.
- This process could take 20 - 25 minutes until the rice is cooked but still al dente.
- Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Serve the risotto in bowls and top with the roasted pumpkin, extra grated parmesan cheese a drizzle of extra virgin olive oil and a couple of roasted pumpkin seeds if you wish.
- Enjoy.
Roasted pumpkin seeds
- Preheat the oven to 180℃.
- Wash seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry with kitchen paper.
- Put the seeds on a baking tray and toss with olive oils and spices.
- Roast for 15 minutes, turning throughout.
- Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.
