Pumpkin Risotto

  • Pumpkin Risotto
  • Pumpkin Risotto
  • Pumpkin Risotto
Ranked: 10th

Rated 5 out of 5 based on 8 votes

Ingredients

  • 2 cups pumpkin chunks
  • 4 x celery stalks
  • 1 tspn vegitable stock powder
  • 3 cloves garlic - finely diced
  • 2 x onions, finely sliced
  • 2 x bacon rashers, finely sliced
  • 2 x chili, mild green finely diced
  • 2 tspn extra virgin olive oil
  • 1 Tbls butter
  • 1 cup arborio rice
  • 2 cups pumpkin flesh, cubed and roasted for 20mins
  • 1 cup pumpkin flesh, cubed
  • 1 cup fennel, finely sliced
  • 1/2 cup water
  • 3 x pumpkin leaves, tender young no bigger than a entree plate, shredded
  • 5 sprigs basil, finely shredded
  • 1 cup parmesan cheese, grated
  • 1 pinch salt and freshly ground pepper to taste

Method

Process the pumpkin chunks and celery through a juicer and make the resulting juice up to 500ml with water and add the stock powder and stir.

boil the cup each of pumkpin flesh and fennel in 1/2 cup water until tender and the stock reduced. allow to cool and blend until smooth. Set aside.

Sweat the garlic, onion and chilli gently in the oil and butter with the bacon and gently cook out the bacon fat.

Add the rice and gently cook stirring until the rice becomes translucent.

Slowly introduce the juice stock and stir until completely absorbed, this should take 20 minutes to complete. Add the puree and allow that to be absorbed while stirring. Add the roasted pumpkin and allow the risotto to begin to slightly catch to the bottom of the pan.

Add the finely shredded greens and parmesan and stir off the heat, season and serve.

Garnish with shreds of parmesan and garden fresh herbs

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  • was delicious

    Reply

    by James Ayers on 20/05/2013, 08:56
    James Ayers
    • I am so glad you liked it!

      Reply

      by Helen Minns on 20/05/2013, 11:46
      Helen Minns
  • amazing dish!

    Reply

    by Debbie Percelay on 20/05/2013, 11:15
    Debbie Percelay
    • it is pumpkin time and I love to showcase the amazing abundance of each season to it’s fullest. Thank you

      Reply

      by Helen Minns on 20/05/2013, 11:46
      Helen Minns
  • Love this! Going to try it out!!!

    Reply

    by Janette Barlow on 20/05/2013, 12:09
    Janette Barlow
    • I can give you some baby pumpkin leaves!

      Reply

      by Helen Minns on 20/05/2013, 12:49
      Helen Minns
  • A hit with my family. I will definitely put this winner in my favorites file…

    Reply

    by Teri Lindsay on 20/05/2013, 14:23
    Teri Lindsay
    • you are very kind! Thank you!

      Reply

      by Helen Minns on 20/05/2013, 14:56
      Helen Minns
  • This was triffic!

    Reply

    by Lachlan Minns on 20/05/2013, 21:16
    Lachlan Minns
    • thankyou baby

      Reply

      by Helen Minns on 20/05/2013, 21:48
      Helen Minns
  • Scrumptious!!!

    Reply

    by Tess Hudson on 20/05/2013, 23:20
    Tess Hudson
  • yum, looks great!

    Reply

    by Dylan Carter on 28/05/2013, 23:11
    Dylan Carter
    • thnx Dylan I was super inspired by my pumpkin harvest and I have 10 still on the vine and the baby leaves are amazing!

      Reply

      by Helen Minns on 06/06/2013, 14:03
      Helen Minns
  • Yum! A great risotto! I wouldn’t have thought to use pumpkin in a risotto, but now I really want to try it!

    Reply

    by Nell Hungerford on 29/05/2013, 11:09
    Nell Hungerford
    • thnx Nell! I like to think outside the square

      Reply

      by Helen Minns on 06/06/2013, 14:09
      Helen Minns