Roasted Pumpkin and Pea Risotto
Ingredients
- 100 g Brown Onion Diced
- 4 Garlic Cloves
- 4 Sprigs Thyme
- 4 Bay Leaves
- 400 g Arborio Rice
- 200 ml White Wine
- 1600 ml Vegetable Stock
- 200g Baby Peas
- 200 g Parmesan Shaved
- 100 g Butter Diced
Roasted Pumpkin
- 400 g Pumpkin 1cm cubes
- 4 Garlic Cloves Squashed
- 2 Sprigs Thyme
- 50 ml Olive Oil
Instructions
Roasting Pumpkin
- Mix pumpkin, garlic and thyme into the oil on a roasting tray. Roast in oven until cooked
Risotto
- Boil and reduced the vegetable stock to a simmer
- In a separate pot, saute the onion and garlic for 1 minute or until translucent. Add herbs, arborio and season. Deglaze with white wine
- Slowly add 1 ladle of vegetable stock into the rice until just covered and allow to slowly absorb the liquid. Continue adding the stock until rice is cooked. approximately 20 minutes
- Finish the rice off by folding in the peas, butter and parmesan until creamy
- Serve the risotto garnishing with the pumpkin and fresh shavings of parmesan
