Ingredients
3 cups diced pumpkin
1 tsp dried oregano
Salt and pepper to taste
2 Tbs olive oil
Knob of butter
1 onion, finely diced
1 Tbs chopped fresh thyme
2 garlic cloves, chopped
1 cup Akila Risotto Rice
1/2 cup white wine (optional)
750ml hot vegetable stock
1/2 cup grated Parmesan cheese
Method
01
Preheat oven to 180c.
02
Place pumpkin into a roasting dish, season with oregano and salt & pepper to taste then drizzle with 1 Tbs olive oil. Roast for 45min – 1 hour or until pumpkin is cooked through.
03
Heat remaining olive oil in a pan, add butter and onion then sauté until the onion is translucent. Add thyme and garlic.
04
Stir in the risotto rice, and sauté for a few seconds to toast the rice.
05
Add wine, if using, then cook until reduced.
06
Add hot stock, a ladle at a time, while continuously stirring over medium heat until reduced. Continue adding stock a ladle at a time once reduced, the risotto will become creamy during cooking.
07
Taste risotto, once the rice grains are tender, the risotto is ready.
08
Blend most of the pumpkin (reserving some for garnish), then stir blended pumpkin and Parmesan into the risotto.
09
Season to taste with salt and pepper.
10
Garnish with reserved roasted pumpkin and parsley.