Pumpkin & Sun Dried Tomato Risotto with Basil & Parmesan
It's true that risotto generally requires a bit of attention, but we think it's totally worth it! In this dish, the pumpkin slowly cooks with the arborio rice and stock, retaining it's shape. The sun dried tomatoes pack a little punch of extra flavour - finished off with butter and parmesan, it's a little mid-week decadence. Enjoy with a crisp white wine and don't forget to share the moment you plate it on Instagram #youplateit.
Ingredients
- 1 500ml Pack of Vegetable Stock
- 0.25 Cups of White Wine
- 300 Grams of Butternut Pumpkin
- 1 Brown Onion
- 0.25 Cups of Sundried Tomatoes
- 0.5 Cups of Parmesan (Shaved)
- 1 Tablespoons of Butter (pantry)
- 0.75 Cups of Arborio Rice
- 1 Small Bunch of Basil
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Ingredients:
Peel and small dice ¾ of the onion you will have remainder. Peel and de-seed pumpkin, cutting into 1-1.5 cm pieces. Drain sundried tomatoes and thinly slice into strips. Pick basil leaves, discarding stems.
Cook Onion & Pumpkin:
Heat oil in a deep sided pan or pot over medium-high heat. Add onions and pumpkin and cook for 8 minutes, until they begin to soften. Meanwhile heat up vegetable stock we warmed ours in the microwave for 1 minute.
Add Rice & Wine:
Add the rice and cook, stirring, for 2 minutes or until the grains of the rice appear glassy. Add the wine and cook, stirring constantly, for 1-2 minutes or until the wine has been absorbed.
Add Stock:
Add ½ the stock to the rice mixture and stir constantly until the liquid is completely absorbed before adding more. Continue adding ½-cupfuls of stock for 15-20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Add sundried tomatoes. Tip: You can add extra water as required for rice to be cooked.
Finish Risotto:
To finish, gently fold through butter and parmesan reserving a little for garnish. Season well with salt and pepper.
You Plate It:
Divide risotto between bowls and garnish with reserved parmesan and basil leaves. Serve straight away. Enjoy!
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