I’ve made this several times with different veg, and I’m going to let you in on a little secret: This risotto recipe is not difficult and you can alternate the veg. For example, today I am using pumpkin. But you could use mushrooms instead. Be creative and confident in your cooking!
Here’s a video of Gordon Ramsay on the F Word making a pumpkin risotto.
The ingredients for my risotto are rough measurements, since, if you’ve read any of my other recipes, I don’t exactly follow them!
- 1 1/2 cups pumpkin, cut into 2cm cubes
- approx. 1 1/2 cups stock (you can use fish, veg, beef or chicken)
- 3/4 cup risotto rice
- 1 medium size onion, finely chopped (or 1/2 cup shallots)
- 3 cloves of garlic, finely chopped
- 1/2 cup spinach, roughly chopped
- 1 tsp rosemary, crushed
- salt and pepper
- 1 tbsp olive oil
- parmesan to garnish
You may also wish to use the pumpkin seeds as a garnish. I pull them out as I’m cutting the pumpkin and give them a good wash to get rid of any gooey membranes. You can either pan fry them, or coat them in the spices and throw them into the oven for a while. I use a bit of cumin, chili powder and garlic salt to give them a spicy taste. You want them to be crunchy, but not burnt! You need to watch them! These also make a great snack.
- Start by heating some oil in a thick-bottomed frying pan or non-stick pan. You want to use medium heat. Then add the onions and garlic. You want to ‘sweat’ them – that means you do not want to colour them, instead you want the onion and garlic to become transparent. That should take 2-3 minutes over medium head.
- Then add your rice. Again, you don’t want to fry it, you want to ‘open it to the idea’ of being cooked.
- Then add in some stock. Do not pour all of it in! You want to gradually add it. If you pour all of it in, you may be at risk of overcooking your risotto and turning it into baby food. The goal is to have a creamy risotto, while the rice should still be al dente.
- Stir your risotto constantly, and don’t let it become dry. After the first bit of stock has disappeared, add in a little more and add your pumpkin as well.
- Season with some salt and pepper, and add the rosemary. Watch closely, you may need to add in some more stock.
- When the rice is finally al dente, add in a little more stock, like a tablespoon, and then the spinach. Turn off the heat, but stir the risotto to incorporate the spinach.
- Serve and garnish with parmesan or pumpkin seeds.
Prep time is about 10 mins and cooking time should take no more than 20 mins. Have some extra stock or water beside you, in case you find the risotto is very thirsty. This makes 2 decent sized portions.