Nutty Pumpkin Risotto
This vegetarian risotto is rich, creamy and incredibly moreish. The wine adds depth and complexity, while the nuttiness of the pumpkin is enhanced by the toasted pine nuts and a touch of nutmeg. A guaranteed hit with vegetarians and meat-eaters alike.
100g onion, diced
100g celery, diced
300g pumpkin, diced
100g cauliflower florets
3 tbsp coriander, chopped
1 tbsp coconut oil, or butter
1 cup risotto rice
1 cup white wine
1 tsp nutmeg
¼ cup pine nuts
Salt & pepper
2 tbsp garlic paste
2 cups vegetable stock (store-bought or homemade)
½ cup thickened cream
100g parmesan cheese
Toast pine nuts in a dry non-stick heavy bottom pan for 1-2 mins and set aside.
Heat oil on low/medium heat and cook the onion, celery, garlic for 10-15 mins until nice and soft. In the meantime, start warming up the stock in the microwave, or in a separate pot.
Add the rice to the onion mixture and mix until the grains look translucent. Stir in the wine and cook until absorbed into the rice.
Add the pumpkin, cauliflower and start adding the warm stock to the mixture. Carry on adding more stock as it cooks into the rice, until soft. It should take around 20 mins.
Take the risotto off the heat and stir in the cream, coriander, parmesan, nutmeg, and season to taste. If it feels a bit too dry, add a bit more cream or butter to make it creamy. Serve topped with pine nuts, extra parmesan and coriander.
Calories 479, Fat 17.5 grams, Cholesterol 21 milligrams, Sodium 615 milligrams, Carbs 60.2 grams, Protein 14.7 grams