Roasted Butternut Pumpkin Risotto

Name: Roasted Butternut Pumpkin Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 900 g butternut pumpkin, peeled, cut into 2 cm pieces; 3 tbsp olive oil; 1 onion, finely chopped; 1 celery stick, finely chopped; 2 garlic cloves, finely chopped; 1 cup (220 g) Arborio rice; 1 tsp finely chopped fresh thyme leaves, plus a little extra to garnish; 1 pot Continental Stock Pot - White Wine; 1 pot Continental Stock Pot Sensations Vegetable Stock Pot; 1 tbsp butter; 1/2 cup shaved Parmesan cheese

Creamy, cozy, and full of flavor — the ultimate pumpkin risotto made super easy with Continental Stock Pots.

40 Mins

Cooking Time
medium

Difficulty
15 Mins

Prep Time
4 People

Serves

900 g butternut pumpkin, peeled, cut into 2 cm pieces
3 tbsp olive oil
1 onion, finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
1 cup (220 g) Arborio rice
1 tsp finely chopped fresh thyme leaves, plus a little extra to garnish
1 pot Continental Stock Pot - White Wine
1 pot Continental Stock Pot Sensations Vegetable Stock Pot
1 tbsp butter
1/2 cup shaved Parmesan cheese

Preheat the oven to 220°C. Line a large baking tray with non-stick baking paper.
Place pumpkin onto prepared in a baking tray and drizzle with 2 tbsp oil. Bake for 25-30 mins or until tender. Set aside.
Meanwhile in a wide based deep frying pan or flameproof casserole pan, heat remaining oil over medium heat. Add onion and celery and cook, stirring occasionally, for 7 mins or until softened. Add garlic and cook, stirring, for 1 minute.
Add rice and thyme. Cook, stirring, for 2 mins, until the rice is coated. Add 1 ladleful of boiling water and white wine and vegetable stock pots to pan. Stir with a wooden spoon until stockpots dissolve and water is absorbed. Continue adding hot water, one ladleful at a time, stirring until rice is tender, but still firm to the bite (this will take about 20 to 25 mins).
Stir in butter. Season to taste with sea salt and freshly ground pepper. Gently fold in the roasted pumpkin. Spoon into serving bowls. Top with shaved parmesan and some extra thyme leaves.