I’m pretty happy that it’s autumn and therefore pumpkin season here in Australia as it’s up there as one of my favourite vegetables. It’s not only delicious but it’s amazingly versatile. I use it in everything – salads, burgers, curries, soup and now a risotto! I go through phases with risotto, I either make it a lot or go months without cooking it at all but I think it’s safe to say I’m back in a risotto phase right now!
I made this vegan but you could definitely add some parmesan cheese on top if you weren’t looking for a vegan option, as well as cooking the onion and leek in butter rather than oil. Up to you!
- Half a butternut pumpkin
- 1 leek
- 1 small onion
- 2 cloves garlic
- 1/2 cup white wine
- 2 cups arborio rice
- 4 cups vegetable stock
- 300g baby spinach
- Preheat oven to 180C
- Peel and dice the pumpkin then toss in oil and roast for approximately 25 minutes, until cooked through and softened
- Finely dice the onion and leek, and mince the garlic
- In a small saucepan bring 4 cups of stock to the boil, then reduce to a simmer
- In a second saucepan heat some oil and then cook the onion, leek and garlic until softened and translucent
- Add the rice and stir to coat the rice
- Add the wine and stir until it is all absorbed
- Add a ladleful of stock, stirring occasionally to stop the rice from sticking. Once fully absorbed add another ladleful, and repeat until there is only a ladles worth of stock left
- Once pumpkin is cooked roughly mash half the pumpkin and stir through the risotto with the spinach and final ladle of stock
- Add the remaining pumpkin, stir through and serve with cracked pepper on top
I love how creamy the risotto is even without needing to use cheese or butter, and the roast pumpkin adds delicious sweetness. It’s simple, it’s hearty and it hits the spot!
Are you a fan of risottos? What’s your favourite way to use pumpkin?