This warming, creamy risotto is perfect for Halloween and pumpkin season.
- 300 g Pumpkin
- 2 tbsp Olive oil
- 1 Onion, finely diced
- 2 Garlic cloves, crushed
- 30 g Butter
- 2 tsp Madhūka Powder
- 230 g Risotto rice
- 1 l Vegetable stock
- 50 g Parmesan, grated
- Handful of sage leaves
- Preheat the oven to 180C. Cut the pumpkin into slices and coat in about ½ tablespoon of oil. Put on a baking tray and roast in the oven for about 25-30 minutes. Dice and remove the skin if you haven’t before roasting (it doesn’t matter if you roast it with the skin on or off).
- Heat a tablespoon of oil in a large saucepan. Add the onion and fry gently until softened. Stir in the garlic and the butter. Fry for another couple of minute and then stir in the Madhūka Powder followed by the risotto rice. Continue to stir fry for another minute and then start adding the stock gradually.
- Keep stirring as it cooks. At the end stir in the parmesan till it melts and then the diced pumpkin.
- If you have sage leaves then heat a little oil in a small saucepan or frying pan and fry them for about 30 seconds on each side. They will crisp up and are a delicious topping for the risotto.