This cheesy and beautifully coloured risotto is perfect any time of the year, however it's particularly special in autumn...
It's colour and taste scream, AUTUMN! And we LOVE AUTUMN!
This risotto is pure comfort and cosiness in a bowl and is a real pleaser at dinner time.
It's packed full of flavour and is sure to give your taste buds a FIESTA!
Risotto has been a firm favourite of ours at dinner time for many years, however this is our first pumpkin risotto and we can ensure you it did not disappoint - it's seriously delicious...
Perhaps we should clear one thing up though. This is in-fact a squash risotto and not a pumpkin risotto. Technically they are from the same family and we think 'Pumpkin Risotto' sounds far more autumnal than, 'Squash Risotto' - don't you think?
Any pumpkin or squash is great for this recipe, however I wouldn't recommend a Jack-o-lantern pumpkin. You want a sweet pumpkin that tastes delicious.
A little tip we have for you during pumpkin season is to roast up a few pumpkins or squashes, puree them and then store them either in an airtight container in the fridge for 4-5 days or freeze it.
Doing this ahead of time is a real time saver, especially when using it a lot over the autumn months.
We really enjoy this comforting meal and we really hope you enjoy it too. It's perfect as a main meal, especially if you're a vegetarian and is great as a side. Either way, it's delicious...
Happy Cooking!
The Food Fiesta Team
INGREDIENTS
serves 4 as a main
2x cups of pumpkin/squash puree (fresh or canned - not pumpkin pie puree that has added sweetener & spices)
2x cups of risotto rice
1x large white onion
175g of garden peas
2x large cloves of garlic
2x tbsp of olive oil
1x tbsp of butter
2x tsp of sea salt
1x tsp of black pepper
1x tsp of sweet paprika
1/2 tsp of nutmeg
1/2 tsp of turmeric
1x tbsp of cream cheese
1x cup of grated parmesan ( plus extra for topping )
5x cup of boiling water
METHOD
It is important to keep a watchful eye when making risotto. You do not want it to stick and you do not want the water to completely evaporate. You do not want a dried out risotto. You want a creamy risotto.
In a large frying pan or skillet add your oil and butter.
Peel and finely dice the onion and garlic. Add to your pan and add all of the seasoning - mix together well and saute on a high heat for 4-5 minutes.
Add your risotto rice and mix together well, ensuring it is well coated in the fat and seasoning. Turn to a medium heat.
Add 1 cup of boiling water and stir.
Add your pumpkin and mix it all together well.
Add 2 more cups of boiling water and the peas. Stir and allow to simmer for 2-3 minutes.
Add 1 more cup of boiling water and allow it to simmer - make sure to stir and do not allow the water to completely evaporate.
After 20 minutes of cooking turn the heat to low. Add 1 cup of boiling water and simmer for another 10 minutes or until your rice is cooked.
Once the rice is cooked take it off the heat and stir in 1 tbsp of cream cheese and 1 cup of grated parmesan. Once the cheese is mixed in it's ready to serve.
We like to add a few shavings of parmesan when served - Enjoy!
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