Whether you’re looking for ways to use seasonal produce or just want something comforting, this pumpkin risotto is the perfect recipe for the job. Chopping the pumpkin into cubes means it cooks faster in the pan, and releases its aromatic flavours quicker. Once cooked and pureed, the pumpkin adds a beautiful creaminess when stirred into the risotto rice. This risotto only needs a light seasoning – aromatic sage is the perfect match for root vegetables, while black pepper adds a mild heat. There’s no need for salt in this recipe either, as a sprinkling of Parmesan will do the job instead. Finish with leftover cubed roasted pumpkin for a tasty texture contrast.
Heat 1 tbs of the oil in a large pan, add the pumpkin and fry for 8-10 minutes until the pumpkin is softened.
Set aside ¼ of the pumpkin then blitz the remaining in a blender to form a smooth purée.
Bring the chicken stock to a simmer in a sauce pan, heat the remaining oil in a pan and add the rice, fry for 2-3 minutes stirring until the rice begins to turn translucent, then add the stock a ladleful at a time until cooked.
Add the pumpkin purée as well as the reserved pumpkin cubes, Parmesan, Sage and Black Pepper to the rice, stir to combine, then serve.