Roasted Pumpkin Risotto

Ingredients

Directions

You don’t have to eat lots of sweets and pumpkin soup to enjoy the Autumnal period! But you can get festive with recipes like this Roasted Pumpkin Risotto – it’s simple to make and takes just 30 minutes to bake!

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Steps

1

Pre-heat the oven to 180C.

2

Place the cubed pumpkin or squash on the baking tray and drizzle with the oil. Place in the middle shelf position and roast for 30 mins.

3

Place the leeks and 25g of the butter in a large bowl. Cover and place on the base of the oven and cook on HIGH MICROWAVE for 3 mins.

4

Add the rice, cumin, salt and pepper to the leeks and stir in the hot stock. Cover and cook on HIGH MICROWAVE for 10 mins. Stir and add the pumpkin and peas, continue to cook for a further 15 mins, stirring half way.

5

Mix in the parmesan cheese, cover and leave to stand for 2-3 mins before serving.

Enjoy

Roasted Pumpkin Risotto

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Ingredients

Adjust Servings:
400 g Pumpkin cut into 1” cubes
1 tbsp Olive Oil
750 mls Vegetable Stock
2 Leek trimmed and finely sliced
40 g Butter
200 g Risotto Rice
2 tsp Ground Cumin
150 g Frozen Peas
Salt and Pepper
50 g Parmesan cheese
small handful Coriander roughly chopped

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