Roast Pumpkin Risotto
Melissa Hills
12 July 2022
This meal is very tasty but does require constant attention at the stove. Paired great with a side of vegetables or salad.
What to put on label:
In the Notes section:
- Bake, covered, for 30 minutes at 180 degrees once defrosted.
- Serve with salad or vegetables or garlic bread. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]
*If making gluten free, please check stock powder ingredients. Vegeta brands are all gluten free. Please specify on the label which brands used if marking as GF.
*If making dairy-free, omit the cheese.
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Ingredients
Adjust Servings
| 3 Tbsp butter | |
| 1.5 cups arborio rice | |
| 1 onion, diced | |
| 600g pumpkin (weight after peeling and deseeding), diced | |
| 3 tsp crushed garlic | |
| 0.25 cup dry white wine, water, or stock | |
| 3.5 cups vegetable or chicken stock | |
| 2 tsp oregano | |
| 0.5 cups cheese parmesan, colby, edam etc | |
| salt & pepper | |
| 3 Tbsp butter |
Directions
1.
Preheat oven to 180 degrees C.
Mark as complete
2.
Roast pumpkin in oven for 15 minutes, or until cooked through.
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3.
Melt butter in pot over medium high heat. Add garlic and onion, and cook until onion is soft.
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4.
While onions are cooking, heat up stock in a separate pot. Let it simmer once heated through.
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5.
Add rice and stir so all the rice is coated with the butter and semi translucent.
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6.
Add wine (or water or stock) and cook until the liquid evaporates, about 1 minute.
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7.
Add one ladel full of stock to the rice, stirring constantly until the liquid has been absorbed. Continue this process until all stock has been used and rice is cooked through.
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8.
Add roasted pumpkin, stir through until it is fully incorporated. Stir through butter.
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