- 600g Pumpkin
- 2 shallots or 1 onion
- 300ml white wine
- 900ml-1L organic vegetable or chicken stock
- 50g butter
- 50g Parmesan
- 1 tsp thyme
- 1 tsp sage
- smoked paprika
- garlic powder
- Halloumi or goats cheese (optional)
- Chop up the pumpkin, spread out on a baking tray, drizzle a tiny bit of olive oil, and sprinkle some smoked paprika, garlic powder and salt. Put in pre-heated oven at 200C for half an hour
- While it is cooking, heat some oil in a deep saucepan over medium heat and add the onion. Cook for a couple of minutes until softened, stirring fequently.
- Add half the butter and when it melts, add the rice. Cook for 2-3 minutes until the rice is well coated and becomes translucent.
- Pour the wine. It will bubble and steam rapidly. COok , stirring constantly until the liquid is absorbed. Then add a ladle of hot stock and again cook until liquid is absorbed. Add the sage and thyme.
- Continue to add the stock half a ladleful at a time, stirring often so that the rice doesn't dry up or get stuck to the bottom. Not that this ever happened to me or anything 🙄 When the pumpkin is cooked, add it to the rice and stir well.
- When the stock is finished (this should take about 20 minutes) the rice should be tender but firm when biting it. Add the remaining butter and the Parmesan cheese and stir again. The risotto should have a creamy consistency. Allow to sit for 2 minutes and serve.
- The plate could be topped with a couple of pieces of grilled halloumi or some goats cheese, which balances out the sweetness of the pumpkin.