Pumpkin & Sun Dried Tomato Risotto with Basil & Parmesan
- Prep time: 30 minutes
- Calories: 530
- 1 1⁄2 Tbsp of Vege Stock Concentrate
- 1⁄4 Cup of White Wine
- 300 g of Butternut Pumpkin
- 1 of Brown Onion
- 1⁄4 Cup of Sundried Tomatoes Pieces
- 1⁄2 Cup of Parmesan (Shaved)
- 1 Tbsp of Butter (pantry)
- 3⁄4 Cup of Arborio Rice
- 1 Small Bunch of Basil
Prepare Ingredients:Peel and small dice 3⁄4 of the onion (you will have remainder). Peel and de-seed pumpkin, cutting into 1 cm pieces. 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 boil the kettle and combine 2 cups hot water with vege stock concentrate in a jug.
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 1⁄2 the 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 the bite and the risotto is creamy. Add sundried tomatoes and a large handful of baby spinach.
Finish Risotto:To finish, gently fold through butter and parmesan (reserving a little for garnish). Check seasoning and adjust with salt and pepper if necessary.
You Plate It:Divide risotto between bowls and garnish with reserved parmesan and basil leaves. Serve straight away. Enjoy!