Honestly this, Creamy Pumpkin Risotto by Madeleine Shaw, is the most delicious risotto as it is both sweet and spicy. I used a green pumpkin that may look like a squash but is a really tasty pumpkin. The only thing I would say is that this recipe says it serves 2 but in my opinion it barely does. Perhaps that is because it is so delicious you could eat it all on your own! It is also a perfect November meal – seasonal eating at its best. I would serve this as a supper dish or a small portion as a starter for a dinner party.
Creamy Pumpkin Risotto
Ingredients: serves 2
½ pumpkin, cubed
100g of risotto rice
500ml of stock
100g of coconut cream
1 red chilli
1 tbsp of ginger, grated
2 garlic cloves, crushed
4 spring onions, finely chopped
2 tbsp of olive oil
Salt and pepper
How to Prepare: ready in 65 mins
Preheat the oven to 200C. Rub the cubed pumpkin with half the olive oil. Season with salt and roast for 40 mins until golden.
While this is cooking pop a large pot on a medium heat. Add the other tbsp of oil and sauté the spring onions for a few minutes. Add the garlic, ginger and chilli. Stir in the rice, half of the stock and half of the coconut cream.
Allow the rice to absorb the liquid and when it rises to the surface add more of the stock.
Cook for 20 mins until the rice is cooked thorough. Season and serve with the roasted squash and coconut cream on top. I served with a simple green salad. No need for anything else as the flavours of the risotto are so yummy. My meat-loving husband and vegetarian son were both very happy and complimented me for this meal.
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