This week I was in the mood to share some seasonally appropriate recipes so on Tuesday I posted a recipe for 'halloween cake pops' and today I have a savory pumpkin recipe for you. This is my favourite risotto recipe because it always turns out so well but to make it perfect for autumn I have added roasted pumpkin.
You will need:
1/2 a pumpkin
an onion
a red chilli
a clove of garlic
2 bacon rashers
40g of parmesan cheese
a vegetable stock cube
30g of butter
175g of arborio (risotto) rice
First of all prep the veggies - chop the pumpkin, scoop out the seeds and cut into cubes. Place the chunks on a baking tray and bake for 30 minutes at 180°C.
Then finely chop the onion, chilli, garlic and cut the bacon into 1cm slices. You should also grate the parmesan at this point and set aside for the end.
In a large jug measure out 750ml of boiling water, add the stock cube and give it a stir. In a pan melt half the butter and fry the onion and bacon until both cooked through then add the garlic and chilli and cook for another minute.
Mix the rice in the pan until it is all coated in the butter then gradually add the stock. Stirring all the time and waiting until each spoonful is absorbed before adding the next. Once all the water is added - this will take about 25 minutes - the rice will be cooked.
While the rice is cooking start to remove the skin from the pumpkin with a knife. Remove the plan from the heat and mix in the pumpkin and the majority of the cheese leaving the rest to sprinkle over the top.
Making risotto might be a bit fiddly and time consuming but this recipe is more than worth it. If you can't get your hands on pumpkin butternut squash will work equally well. This recipe will serve two but you can put the leftovers in the fridge and reheat them for lunch tomorrow like I will.
Catch the last recipe I posted here - Spinach and Feta Tarts
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