Roast Pumpkin, Sage and Hazelnut Risotto
Josh Ball
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern Italian
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
WARNING! This may be controversial, but risotto is possibly one of the BEST comforting dishes in Italian cuisine.
@essentiallyella takes it up a notch by adding pumpkin, making it feel like autumn in a bowl! 🍂 It’s creamy, rich, and sweet, thanks to the butternut pumpkin. We also recommend adding roasted hazelnuts for that extra crunch!
Ready to get it a go? Click here to find all the veggies you need for this recipe in our Farmers Pick Box, and don’t forget to stock up on pantry staples.Our Farmers Pick Pantry now offers OVER 50 popular products you won’t want to miss! Add them to your next order, and we’ll deliver them straight to your door!
Ingredients
- 1 small butternut pumpkin
- Olive oil
- 2 small brown onions
- 3 cloves cloves garlic
- 1 cup arborio rice
- 1/2 cup white cooking wine
- 2 Continental Vegetable Stockpots (Find in the Farmers Pick Pantry at 60% off) or 1 Litre of Veggie Stock!
- 1 tbsp sage or rosemary
- 1 tsp nutmeg
- 2 cups cups chard (can sub for spinach)
- 1 cup freshly grated parmesan
- 4 tbsp roasted hazelnuts
- Extra sage (or rosemary) and parmesan to top
Directions
Place the cauliflower pieces in a food processor and blend ‘til the cauliflower resembles fine crumbs.
Using a large mixing bowl, whisk together the egg and Caesar Dressing
Mix in the mozzarella cheese, Parmesan, flour, nutmeg and seasoning. Finally, mix in the processed cauliflower
Heat a small amount of oil in a frying pan and carefully add a large spoonful of the hash brown mixture into the pan. Repeat ‘til all the mixture has been used.
Fry for 4 to 5 minutes or ‘til golden. Flip and cook the second side
Serving suggestion: Serve the hash browns with smashed avocado, baked beans and eggs