Pumpkin, Orange and Rosemary Risotto
One of the best dishes, for me, is something you can pop into bowl, snuggle up on the sofa and enjoy on a cold blustery day. Risotto is one of these dishes for me. This is a super easy all in one dish.
I actually used my new Cusinart 3-in-one cook, steam and grill which has essentially changed my life as it is an all in one dish, however, you can do this yourself in a pot on the stove.
Ingredients
300g risotto rice
2 small pumpkins (carved, insides removed and chopped into cubes)
700ml water + 150ml (if you want it less stodgy)
2 tbsp orange zest
1 stock cube
2 tbsp butter
2 tbsp vegetarian parmesan
2 tbsp rosemary sprigs
2 tbsp olive oil
1 tsp onion powder
1 garlic glove (crushed)
Method
In an oven/hob proof cooking dish, pour in your olive oil and bring to the heat. Add in your chopped pumpkin, garlic glove and orange zest and cook for 25 minutes until tender.
Bring the heat down to low and add in your risotto and stir before adding in your stock little by little, stirring as you go. Make sure you stir regularly adding in more water if need be.
Add in your rosemary and cook as per the packaging until your risotto starts to come together. At this point you can add more water, your butter and your parmesan and enjoy.
