Great News, Pumpkins are now in stock at our Greengrocers. This easy to make Pumpkin Risotto is a great dish to get the kids to help with whilst the pumpkins are being carved!
1 Small Pumpkin
1 tbsp Olive Oil
2 Garlic Cloves
8 Spring Onions
200G Risotto Rice
2 tsp Ground Cumin
1 Litre Hot Vegetable Stock
50G Grated Parmesan
Coriander, Finely Chopped
Pre heat the oven to 180c/gas mark 4.
Chop up the pumpkin into roughly 1.5cm cubes. Roast in the oven for approximately 30 minutes with a drizzle of olive oil.
Crush the garlic cloves and cut up the spring onions.
Heat 1 tbsp of oil with the butter in a pan on a medium heat and add the spring onions and garlic.
Once the onions are soft, add the rice and the ground cumin and stir well to coat in the buttery mix for about 1 minute.
Add half a cup of stock and stir into the rice. Carry on adding and stirring the stock, a splash at a time, until you have used up all of the stock. This will take about 20 minutes.
Check the rice is cooked and once the rice is soft enough to eat, gently stir in the grated parmesan, chopped coriander and roasted pumpkin.
Find more recipe inspiration here and tag @beckettsfarm in your Pumpkin Risotto creations.