ROAST PUMPKIN AND HAZELNUT RISOTTO
By Director – Josh Ball · · 3 min read
ROAST PUMPKIN AND HAZELNUT RISOTTO
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
Instructions
- Preheat your oven to 200°C and line a baking tray with baking paper
- Peel your pumpkins and chop into cubes about 1cm x 1cm. Spread evenly onto the baking tray and drizzle with olive oil then back for 20-25 minutes. Once done roughly smash the pumpkin into a purée using a fork and set aside
- Dice the onion and mince the garlic then add to a frying pan with a drizzle of olive oil, sautéing until translucent. Set aside
- In a deeper saucepan add your rice and toast for ~1 minute stirring constantly. Add in your onion/garlic mix and wine to deglaze the pan
- Add in 1/2 cup of the vegetable stock, the sage and nutmeg and stir until the stock is completely absorbed
- Continue adding the stock 1/2 cup at a time until it is all absorbed and the rice is cooked
- Add in the spinach while there is a little bit of the final stock remaining and stir to combine
- Finally add your pumpkin purée and parmesan until combined. Add salt and pepper to taste
- Serve with the roasted hazelnuts, extra parmesan, dried sage (or rosemary) and cracked black pepper and enjoy!!
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