Ingredients
0.5 pumpkin or butternut squash
1 tbsp extra-virgin olive oil
for pumpkin
2 tbsp extra-virgin olive oil
extra
sea salt
to taste
6 cups vegetable stock
1 onion
finely sliced
2 cloves garlic
finely chopped
2 cups arborio rice
1 tbsp butter
½ cup parmesan
finely grated
150g fresh mozzarella cheese
chopped or grated
1 tsp ground pepper
Allergy Advice
Contains Dairy
Equipment
- 1 oven
- 1 bowl
- 1 baking sheet
- 1 saucepan
- 1 large heavy-based saucepan
Instructions
- Preheat oven to 200C. Slice the pumpkin skin off carefully, and chop the pumpkin up into bite-sized cubes.
- Place cubes into a bowl and toss with 1 tablespoon olive oil and 1 teaspoon salt. Place onto a baking sheet and into the oven and roast for 15 minutes until tender. Remove and set aside.
- Pour stock into a saucepan and bring to a simmer. Once simmering, keep it on a low heat.
- In a large heavy-based saucepan, fry garlic and onion in the extra oil for one minute.
- Add rice and cook for 3 minutes until translucent. Add a cup of stock at a time allowing the rice to absorb each cup entirely before adding more. Ensure that you stir continuously as each cup of stock is absorbed.
- Once the rice is almost perfectly tender, remove from heat and stir in butter, parmesan, pumpkin pieces, mozzarella cheese, salt and pepper to taste and cover.
- Allow to rest for 5 minutes before serving.
Notes
Tip
This is a wonderful risotto for kids as its a creamy and slightly sweet flavour that comes from the roasted pumpkin and mozzarella.
Tip
If you have leftover stock, you can pour into ice-cube trays to freeze for later use.
