Roast Pumpkin Risotto

1. 1

   Preheat the oven to 400u00b0F. Line a baking pan with parchment paper.

2. 2

   Toss pumpkin and 1 tbsp of the oil in a bowl. Season to taste. Spread in a single layer in the prepared pan.

3. 3

   Bake 20-25 mins until just tender.

4. 4

   Bring chicken stock to a simmer in a medium saucepan and keep warm on low heat.

5. 5

   Heat remaining 1 tbsp oil in a large, heavy-bottomed saucepan on medium heat. Saute onion and garlic 3-4 mins or until the onion softens. Add rice and cook, stirring, 1-2 mins until the rice grains start to become translucent.

6. 6

   Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 25-30 mins or until rice is tender but firm to the bite).

7. 7

   Stir in pumpkin, Parmesan cheese and parsley. Season to taste. Serve topped with additional parsley and Parmesan cheese.

No additional tips available.