Pumpkin Risotto
This Pumpkin Risotto recipe uses pumpkin puree rather than roasted pumpkin for a speedy turnaround. It's an easy midweek or weekend meal and can be stored in the fridge to enjoy the next day if you have any leftovers!
Ingredients
- 50g butter
- 200g risotto rice
- 1 shallot, peeled and diced
- 1 clove of garlic, chopped
- Few sprigs of thyme, chopped
- 200g pumpkin puree
- 500ml vegetable stock
- 50g mascarpone
- 75g parmesan (or vegetarian alternative), grated
- 1 lemon, zested
- 1 small bunch chives, chopped
To garnish
- Toasted pumpkin seeds
- Pumpkin oil
- Red chicory leaves
- Fried sage leaves
- Frisee
Dressing
- 1 tsp veg oil
- 1 tsp pumpkin oil
- 1 tsp white wine vinegar
Method
Add the butter to the pan then add the garlic, shallot, thyme and rice, ¾ of the stock and finally the pumpkin puree. Bring this to the boil and then allow it to simmer for 15 minutes. Season.
To finish the risotto add the mascarpone, parmesan, cream, lemon and chives.
Mix the dressing together and spoon over the chicory and frisee leaves.
To serve, spoon the risotto into bowls and top with all the garnish.
Ingredients
- 50g butter
- 200g risotto rice
- 1 shallot, peeled and diced
- 1 clove of garlic, chopped
- Few sprigs of thyme, chopped
- 200g pumpkin puree
- 500ml vegetable stock
- 50g mascarpone
- 75g parmesan (or vegetarian alternative), grated
- 1 lemon, zested
- 1 small bunch chives, chopped
To garnish
- Toasted pumpkin seeds
- Pumpkin oil
- Red chicory leaves
- Fried sage leaves
- Frisee
Dressing
- 1 tsp veg oil
- 1 tsp pumpkin oil
- 1 tsp white wine vinegar
Method
Add the butter to the pan then add the garlic, shallot, thyme and rice, ¾ of the stock and finally the pumpkin puree. Bring this to the boil and then allow it to simmer for 15 minutes. Season.
To finish the risotto add the mascarpone, parmesan, cream, lemon and chives.
Mix the dressing together and spoon over the chicory and frisee leaves.
To serve, spoon the risotto into bowls and top with all the garnish.
