Back at you with another pumpkin recipe, haha!
I adore pumpkin, and even though i get why some people may not like it. When you add other flavours, it truly is beautiful.
I really like risotto, but do not eat it often. I made this Saturday and indulged on my couch, candles lit and X factor.
Yes, pretty much perfecto.
Pumpkin & Thyme Risotto
- 120g Arborio Rice
- 150g fresh chopped pumpkin. (2cm by 2cm cubes)
- 1 white onion (chopped finely)
- 2 cloves of garlic
- 100g button mushrooms
- 125ml of white wine
- 1 chicken or vegetable stock
- 40g grated parmesan cheese
- 1 tablespoon dried thyme
- Parsley (To garnish)
- 20g butter
- 2 tablespoons of Olive Oil
- To a large frying pan, or saucepan add the butter and melt on a low heat.
- Add the diced pumpkin to a baking tray, cover with a tablespoon of Olive Oil, and roast on 170°, gas mark 3.
- Add onion, mushrooms, garlic and thyme to the pan and stir with a wooden spoon.
- After 5 minutes, add the rice and stir.
- To a cup, add boiling water and add the stock cube, stir, and pour into the pan.
- Cook, and stir often, until all the water is absorbed.
- Continue adding water and stirring, add the glass of wine, and stir until absorbed.
- Repeat this method, add cups of water (usually around 2-3) for around 15-20 minutes, until the rice is tender. I keep tasting, as I like my rice al dente.
- If you have a stick non-stick pan, then you do not have to stand over it the whole time.
- Remove the pumpkin from the oven.
- Add the parmesan and parsley to the arborio rice, stir, and spoon onto a bowl or plate.
- Place the roasted pumpkin over, and tuck in.
Do you like the sound of this?
There is a video below, that you may find helpful.