Pumpkin & Sun Dried Tomato Risotto with Silverbeet, Basil & Parmesan
- Prep time: 35 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 Tomato Pieces
- 1⁄2 Cup of Parmesan (Shaved)
- 1 Tbsp of Butter (pantry)
- 120 g of Arborio Rice
- 1 Small Bunch of Basil
- 1⁄3 Bunch of Silverbeet
Prepare Ingredients:Peel and small dice 3⁄4 of the onion (you will have remainder). Peel and de-seed pumpkin, cutting into 1cm pieces. Pick basil leaves, discarding stems. De-stem silverbeet and roughly chop leaves.
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 to the pan 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 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).
Finish Risotto: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.
You Plate It:Divide risotto between bowls and garnish with reserved parmesan and basil leaves. Serve straight away. Enjoy!