Pumpkin, Lemon And Basil Risotto

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups butternut pumpkin, seeded and diced into 1 centimetre square cubes (squash)
• 3 cups chicken stock (or you can use a good quality vegetable stock if you prefer)
• 1 cup dry wine
• 9 saffron strands (optional)
• 1 dried bay leaf
• 3 tablespoons butter (you can use olive oil if you want to be healthier)
• 3 garlic cloves, chopped finely
• 1 large onion, chopped finely
• 2 medium lemons
• 300 g risotto rice
• 1/2 cup basil leaves, roughly torn
• 40 g parmesan cheese, grated

Recipe

• 1 heat the oven until it has reached 200 degrees (celsius).
• 2 dice the pumpkin and place in the oven in a roasting dish. roast until soft (but still holding its shape - it will need to be stirred into the risotto so you don't want it to turn to mush). this should take around 25-30 minutes.
• 3 gently heat the chicken stock, wine, saffron strands and bay leaf in a saucepan until simmering.
• 4 in a large frypan heat the butter until melted and slightly bubbling. add the garlic, onion and lemon zest and cook over a medium heat until the onion is soft and translucent. don't allow it to burn.
• 5 add the rice and stir to coat it in the mixture already in the pan for about 2 minutes.
• 6 add the stock/wine mixture one ladleful at a time. stir constantly and add more of the stock as the rice soaks it up. keep doing this until the rice is cooked and the stock has been used.
• 7 add the roast pumpkin and lemon juice, and stir until combined.
• 8 then, add the chopped basil and stir through until just wilted.
• 9 finally, top with ground black pepper and the grated parmesan and serve with crusty french bread (and maybe a salad).