Was it the piece of Pumpkin sitting in the fridge or my craving for risotto that day? I can’t remember exactly which was my driving force, but the decision to combine the 2 turned out to be a good one. But I never realized that the dish would also be child friendly. This was a winning dish hands down! I was so proud of myself and spent the evening metaphorically (because I’m not that flexible anymore) patting myself on the back.
As you might know, I only post easy recipes on my blog because let’s face it, life is too short for those recipes rated at Difficulty +++. So once again this recipe is easy, although it takes a little long to prepare, I would say almost an hour. But it’s totally worth it, I promise. All risottos take a little long because you have to stir often and add the stock in small amounts. So don’t give up just yet.
It took a little long because I roasted the pumpkin before adding it to the risotto. You could totally add canned pumpkin puree, or add it raw and let it soften as it cooks with the rice. But I decided to roast it first, the way I do for pumpkin soup. I find this gives extra flavor. In the half hour it spent in the oven, I prepared and weighed the ingredients and started the Risotto. By the time the pumpkin was ready, I just mashed it in the dish and added it to the half cooked rice.
I also grilled some halloumi cheese as a topping. This is optional, but it adds a bit of salty taste to the sweet pumpkin which totally balances it out. Goats cheese or feta cheese could also work.
- 600g Pumpkin
- 2 shallots or 1 onion
- 300ml white wine
- 900ml-1L organic vegetable or chicken stock
- 50g butter
- 50g Parmesan
- 1 tsp thyme
- 1 tsp sage
- smoked paprika
- garlic powder
- Halloumi cheese (optional)
- Chop up the pumpkin, spread out on a baking tray, drizzle a tiny bit of olive oil, and sprinkle some smoked paprika, garlic powder and salt. Put in pre-heated oven at 200C for half an hour
- While it is cooking, heat some oil in a deep saucepan over medium heat and add the onion. Cook for a couple of minutes until softened, stirring fequently.
- Add half the butter and when it melts, add the rice. Cook for 2-3 minutes until the rice is well coated and becomes translucent.
- Pour the wine. It will bubble and steam rapidly. COok , stirring constantly until the liquid is absorbed. Then add a ladle of hot stock and again cook until liquid is absorbed. Add the sage and thyme.
- Continue to add the stock half a ladleful at a time, stirring often so that the rice doesn’t dry up or get stuck to the bottom. Not that this ever happened to me or anything 🙄 When the pumpkin is cooked, add it to the rice and stir well.
- When the stock is finished (this should take about 20 minutes) the rice should be tender but firm when biting it. Add the remaining butter and the Parmesan cheese and stir again. The risotto should have a creamy consistency. Allow to sit for 2 minutes and serve.
- The plate could be topped with a couple of pieces of grilled halloumi or some goats cheese, which balances out the sweetness of the pumpkin.
Risottos are best served immediately after cooking (or at least 5 minutes later), which is when they are at their creamiest. However I took a leftover portion with me the next day to work and it tasted great.