Pumpkin, verjuice and extra virgin olive oil risotto

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Italian

Healthy options: Vegetarian; Healthy

Serves: 4

Type: Kids; Family; Risotto

Tools

Kitchen friendly view

Ingredients

½ litre chicken stock
1 onion finely chopped
1 tablespoon extra virgin olive oil
50g unsalted butter
500gm pumpkin peeled and cut into 2cm cubes
extra virgin olive oil
freshly ground black pepper
250g arborio rice
¼cup verjuice
60g freshly grated parmigiano
extra 40mls extra virgin olive oil (to saute pumpkin)
flat leaf parsley
2 tablespoons verjuice for deglazing pumpkin

Preparation method

Heat the stock in a saucepan.

In a wide based pan or shallow sided large saucepan, saute the onion in the olive oil and butter until golden.

Saute pumpkin in a fry pan in 40ml of extra virgin olive oil.

When the onion is cooked, add the rice and stir to coat. Cook for 1-2 minutes and increase the temperature.

Make a well in the centre of the pot and add the verjuice, continue to stir until liquid evaporates. Season with salt and reduce heat, adding a ladle full of stock and stirring until disolved.

Repeat this process stirring continuously until half of the stock has been used. It should take about 10 minutes. Add pumpkin and extra verjuice. Continue to add the stock and check the rice is cooked.

Remove pan from heat and stir in the parmigiano.

Serve drizzled with extra virgin olive oil and chopped flat leaf parsley.

Thanks to Maggie Beer for this recipe

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