Name: Pumpkin and rocket risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 cup vegetable or chicken stock; 2 cup water; 1 1/2 tablespoon olive oil; 70 gram cold butter, cubed; 1 onion, chopped; 4 clove garlic, minced; 1 kilogram butternut pumpkin, skin removed and cut into cubes; 1 1/2 tablespoon fresh thyme leaves; 2 cup arborio rice; 1 cup dry white wine; sea salt flakes and cracked black pepper; 1 cup finely grated parmesan; 60 gram baby rocket leaves

Ingredients

4 cup vegetable or chicken stock

2 cup water

1 1/2 tablespoon olive oil

70 gram cold butter, cubed

1 onion, chopped

4 clove garlic, minced

1 kilogram butternut pumpkin, skin removed and cut into cubes

1 1/2 tablespoon fresh thyme leaves

2 cup arborio rice

1 cup dry white wine

sea salt flakes and cracked black pepper

1 cup finely grated parmesan

60 gram baby rocket leaves

Method

1.Bring stock and water to simmer in medium saucepan. Meanwhile, heat olive oil and half the butter in large saucepan over medium-high heat. Add onion, garlic, pumpkin and thyme to saucepan. Cook for 8 minutes.

2.Add rice to pan and cook for further 2 minutes, stirring to coat each grain with buttery juices.

3.Add wine to pot and cook for 2 minutes to burn off alcohol.

4.Add hot stock 1 ladleful at a time, adding another ladleful when previous has been absorbed. Stir regularly for about 17 minutes. Remove from heat when all but 1 ladleful of stock has been added and rice is just al dente (firm to the bite).

5.Stir through most of parmesan, and remaining stock and butter. Add tight-fitting lid and allow risotto to sit for a few mins.

6.Season risotto with salt and pepper, to taste. Stir through rocket before spooning into bowls. Sprinkle over remaining parmesan.

Tasting your risotto is the best way to tell if it is done as cooking times often vary for different brands of rice – the texture should be oozy, not starchy or stodgy, and the rice should be firm but tender to the bite.
Note

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Ingredients

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