Pumpkin & Sun Dried Tomato Risotto with Silverbeet, Basil & Parmesan

Pumpkin & Sun Dried Tomato Risotto with Silverbeet, Basil & Parmesan

  • 35 min
  • 530 calories

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 sundried 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.


  • 1 12 Tbsp of Vege Stock Concentrate
  • 14 Cup of White Wine
  • 300 g of Butternut Pumpkin
  • 1 of Brown Onion
  • 14 Cup of Sundried Tomatoes Pieces
  • 12 Cup of Parmesan (Shaved)
  • 1 Tbsp of Butter (pantry)
  • 34 Cup of Arborio Rice
  • 1 Small Bunch of Basil
  • 13 Bunch of Silverbeet

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Step-by-step instructions

Step 1

Prepare Ingredients:

Peel and small dice 34 of the onion (you will have remainder). Peel and de-seed pumpkin, cutting into 1 cm pieces. Pick basil leaves, discarding stems. De-stem silverbeet and roughly chop leaves.

Step 2

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 boil the kettle and combine 2 cups hot water with vege stock concentrate in a jug.

Step 3

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.

Step 4

Add Stock:

Add 12 the stock to the rice mixture. Stir constantly until the liquid is completely absorbed before adding more. Continue adding 12 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 and silverbeet (see tip).

Step 5

Finish Risotto:

Cook a further minute or 2, until silverbeet has wilted. To finish, gently fold through butter and parmesan (reserving a little for garnish). Check seasoning and adjust with salt and pepper if necessary.

Step 6

You Plate It:

Divide risotto between bowls and garnish with reserved parmesan and basil leaves. Serve straight away. Enjoy!

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