Risotto Of Pumpkin With Rocket And Parmesan

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 300 g pumpkin, roughly diced
• 200 g risotto rice
• 500 ml hot chicken stock, divided
• 250 ml hot water
• 100 g pumpkin, diced into 1cm cubes
• 25 g parmesan cheese, grated
• roughly chopped rocket
• butter
• salt
• pepper
• olive oil

Recipe

• 1 first, make the pumpkin puree by sweating down the roughly chopped pumpkin in a little olive oil and butter, until it breaks down completely.
• 2 puree this in a liquidizer and leave until finishing the risotto.
• 3 wash the rice in cold water and strain off.
• 4 combine 250ml of chicken stock with 250ml water and season to taste with salt and pepper. warm the mixture.
• 5 add risotto to the liquid mixture and blanch for 7 minutes.
• 6 drain this off and place on a tray to cool down.
• 7 pan fry the 1cm cubes of pumpkin in a little butter and olive oil until nicely browned and softened.
• 8 to finish the risotto place the rice in a shallow pan and just cover with remaining chicken stock.
• 9 bring to the boil quickly and cook until nearly all of the stock has evaporated.
• 10 taste the risotto to see if its cooked, then add the pumpkin puree, sautéed pumpkin dices, rocket, parmesan, 25g of butter and salt and pepper.
• 11 mix well, taste for seasoning, adjust and serve.