Pumpkin & Sun Dried Tomato Risotto with Silverbeet & Parmesan

Peel and small dice brown onion. Peel and deseed Kent pumpkin, cutting into 1cm pieces. Pick flatleaf parsley leaves and roughly chop, discarding stems. De-stem silverbeet and roughly chop leaves.

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 4 cups hot water with stock concentrate in a jug.

Add the arborio rice to the pan and cook, stirring for 2 minutes or until the grains of the rice appear glassy. Add the white wine and cook, stirring constantly for 1-2 minutes or until the wine has been absorbed.

Add ¹⁄₂ cup stock to the rice mixture. Stir constantly until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cupfuls of stock for 15-20 minutes or until the rice is tender yet firm to bite and the risotto is creamy. Add sundried tomatoes and silverbeet (see tip).

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

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

Peel and small dice brown onion. Peel and deseed Kent pumpkin, cutting into 1cm pieces. Pick flatleaf parsley leaves and roughly chop, discarding stems. De-stem silverbeet and roughly chop leaves.

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 4 cups hot water with stock concentrate in a jug.

Add the arborio rice to the pan and cook, stirring for 2 minutes or until the grains of the rice appear glassy. Add the white wine and cook, stirring constantly for 1-2 minutes or until the wine has been absorbed.

Add ¹⁄₂ cup stock to the rice mixture. Stir constantly until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cupfuls of stock for 15-20 minutes or until the rice is tender yet firm to bite and the risotto is creamy. Add sundried tomatoes and silverbeet (see tip).

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

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

Peel and small dice brown onion. Peel and deseed Kent pumpkin, cutting into 1cm pieces. Pick flatleaf parsley leaves and roughly chop, discarding stems. De-stem silverbeet and roughly chop leaves.

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 stock concentrate in a jug.

Add the arborio rice to the pan and cook, stirring for 2 minutes or until the grains of the rice appear glassy. Add the white wine and cook, stirring constantly for 1-2 minutes or until the wine has been absorbed.

Add ¹⁄₂ cup stock to the rice mixture. Stir constantly until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cupfuls of stock for 15-20 minutes or until the rice is tender yet firm to bite and the risotto is creamy. Add sundried tomatoes and silverbeet (see tip).

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

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

Peel and small dice brown onion. Peel and deseed Kent pumpkin, cutting into 1cm pieces. Pick flatleaf parsley leaves and roughly chop, discarding stems. De-stem silverbeet and roughly chop leaves.

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 stock concentrate in a jug.

Add the arborio rice to the pan and cook, stirring for 2 minutes or until the grains of the rice appear glassy. Add the white wine and cook, stirring constantly for 1-2 minutes or until the wine has been absorbed.

Add ¹⁄₂ cup stock to the rice mixture. Stir constantly until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cupfuls of stock for 15-20 minutes or until the rice is tender yet firm to bite and the risotto is creamy. Add sundried tomatoes and silverbeet (see tip).

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

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

Peel and small dice brown onion. Peel and deseed Kent pumpkin, cutting into 1cm pieces. Pick flatleaf parsley leaves and roughly chop, discarding stems. De-stem silverbeet and roughly chop leaves.

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 stock concentrate in a jug.

Add the arborio rice to the pan and cook, stirring for 2 minutes or until the grains of the rice appear glassy. Add the white wine and cook, stirring constantly for 1-2 minutes or until the wine has been absorbed.

Add ¹⁄₂ cup stock to the rice mixture. Stir constantly until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cupfuls of stock for 15-20 minutes or until the rice is tender yet firm to bite and the risotto is creamy. Add sundried tomatoes and silverbeet (see tip).

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

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

Peel and small dice brown onion. Peel and deseed Kent pumpkin, cutting into 1cm pieces. Pick flatleaf parsley leaves and roughly chop, discarding stems. De-stem silverbeet and roughly chop leaves.

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 stock concentrate in a jug.

Add the arborio rice to the pan and cook, stirring for 2 minutes or until the grains of the rice appear glassy. Add the white wine and cook, stirring constantly for 1-2 minutes or until the wine has been absorbed.

Add ¹⁄₂ cup stock to the rice mixture. Stir constantly until the liquid is completely absorbed before adding more. Continue adding ¹⁄₂ cupfuls of stock for 15-20 minutes or until the rice is tender yet firm to bite and the risotto is creamy. Add sundried tomatoes and silverbeet (see tip).

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

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