Alita’s Favourite Pumpkin Risotto
Ingredients
- 1kg butternut pumpkin, peeled, cut into 2cm pieces
- 1/4 cup (60ml) extra virgin olive oil
- 1.5 litres chicken or vegetable stock
- 50g butter
- 2 medium (300g) onions, chopped finely
- 2 cloves garlic, chopped finely
- 2 cups (400g) arborio rice
- 1/2 cup (125ml) dry white wine
- Handful of fresh basil, finely chopped
- 1/4 cup (60g) sour cream
- 1/2 cup (40g) grated parmesan cheese
- 2 tablespoons pine nuts, toasted
Method
- Preheat the oven to 200°C (180°C fan-forced). Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray. Season with salt; roast for about 25 minutes or until tender and browned lightly. Set 1/4 of the pumpkin aside for later; cover to keep warm.
- Meanwhile, bring stock to a gentle simmer in a medium saucepan.
- Melt butter in a large pan; add onion, cook, stirring, until soft but not coloured. Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.
- Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added. Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).
- Once all the stock has been used and absorbed remove risotto from heat; stir in the sour cream and parmesan. Season.
- Serve topped with reserved pumpkin, pine nuts and basil.
Are you ready to find out more?
Call us today for a complimentary 30-minute consultation with our Bariatric Nurse Educator or one of our Bariatric coordinators.