Pumpkin & Sun Dried Tomato Risotto with Basil & Parmesan
- Prep time: 30 minutes
- Calories: 530
- 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
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!