After the mad colourful clash that is Halloween, what do you do with the left over pumpkins? We hate to see anything go to waste, so did some investigating and came up with this delicious recipe for pumpkin risotto. It picks up on the earthy, buttery taste of the pumpkin with the help of cumin, and the bright green coriander give it a fresh clean flavour that we simply love! This version feeds 4.
- 1 small pumpkin (seeds scooped out, peeled and cut into rough 1.5cm cubes)
- 2 finely chopped garlic cloves
- 1 bunch of spring onions finely chopped
- 200g risotto rice
- 1 litre of vegetable stock
- Splash of olive oil
- 1 dessert spoon of ground cumin
- Grated parmesan
- Freshly chopped coriander leaves
- Salt and pepper for seasoning
- Pop the oven on to 180C (fan), and whilst it’s warming up chop up the pumpkin into 1.5cm cubes. Spread over a baking tray and drizzle with olive oil, season with salt and pepper then roast for 30-40 minutes until they are slightly crispy around the edges.
- Now for the risotto! Add your finely chopped garlic and spring onions into a large pan (we prefer a wok) with a dash of oil and fry until soft but not brown.
- Add the cumin and all of the risotto rice, and stir for about 40 seconds so all of the rice has been mixed.
- Add a ladle full of vegetable stock to the mixture, and stir until absorbed by the rice. Repeat this process until you have used all of the stock. This should take around 30 minutes (pumpkin should have been roasted by now).
- Once the rice is cooked, take the pumpkin out of the oven and gently add to your risotto mixture, along with some of your parmesan and chopped coriander. Leave for a minute to allow the cheese to melt, then serve with more parmesan and coriander leaves on top.
- Bon Appétit!