Roast Pumpkin Thyme Risotto Recipes

ROAST PUMPKIN & THYME RISOTTO

Steps:

• Preheat the oven to 200°C. Place the pumpkin on a lined baking tray, drizzle with garlic-infused olive oil, season to taste, and roast for 25 minutes or until soft.
• Meanwhile, add vegetable stock to a small saucepan and bring to the boil, reduce heat to low and hold at a simmer
• Heat 1 tbsp of garlic infused olive oil over medium heat in a heavy based saucepan. Add the thyme leaves and let cook for 1 minute. Stir in the rice for 1 minute and then pour in the white wine and cook, stirring, until the wine reduces by half.
• Add half a cup of the stock to the rice and stir with a wooden spoon until the liquid is absorbed. Keep adding the stock ½ cup at a time, stirring constantly and allow the liquid to be absorbed before adding more stock. Continue this for approximately 15 minutes
• Add the roasted pumpkin to the mix along with any stock that is left, and cook stirring for a further 5 minutes until the rice is tender and risotto is creamy
• Turn off the heat, cover and let stand for 5 minutes
• Stir through the toasted pine nuts and feta before serving, divide amongst bowls and top with fresh thyme leaves.

ROASTED PUMPKIN RISOTTO

Steps:

• Preheat oven to 450° F.
• Carefully cut the kabocha in half and remove the seeds with a spoon.
• Season each half with salt and pepper before placing in the oven.
• Roast for 30-45 minutes on a baking sheet.
• When cooled, scoop out flesh and reserve.
• Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
• Saute the onion to soften (2-3 minutes).
• Add the Arborio rice and coat well with the oil while stirring.
• Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
• Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
• "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
• The risotto should be smooth and shiny.
• IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.