ROAST PUMPKIN AND HAZELNUT RISOTTO

By Director – Josh Ball · Last updated Friday, 12th July 2024 · 3 min read

ROAST PUMPKIN AND HAZELNUT RISOTTO

WARNING! This may be controversial, but risotto is possibly one of the BEST comforting dishes in Italian cuisine.

@essentiallyella takes it up a notch by adding pumpkin, making it feel like autumn in a bowl! 🍂 It’s creamy, rich, and sweet, thanks to the butternut pumpkin. We also recommend adding roasted hazelnuts for that extra crunch!

Ready to get it a go? Click here to find all the veggies you need for this recipe in our Farmers Pick Box, and don’t forget to stock up on pantry staples. Our Farmers Pick Pantry now offers OVER 50 popular products you won’t want to miss! Add them to your next order, and we’ll deliver them straight to your door!

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Prep Time 15

Cook Time 1

Course Main Course

Cuisine Modern Italian

Servings 4

Ingredients

1 small butternut pumpkin
Olive oil
2 small brown onions
3 cloves cloves garlic
1 cup arborio rice
1/2 cup white cooking wine
2 Continental Vegetable Stockpots (Find in the Farmers Pick Pantry at 60% off) or 1 Litre of Veggie Stock!
1 tbsp sage or rosemary
1 tsp nutmeg
2 cups cups chard (can sub for spinach)
1 cup freshly grated parmesan
4 tbsp roasted hazelnuts
Extra sage (or rosemary) and parmesan to top

Instructions

Preheat your oven to 200°C and line a baking tray with baking paper
Peel your pumpkins and chop into cubes about 1cm x 1cm. Spread evenly onto the baking tray and drizzle with olive oil then back for 20-25 minutes. Once done roughly smash the pumpkin into a purée using a fork and set aside
Dice the onion and mince the garlic then add to a frying pan with a drizzle of olive oil, sautéing until translucent. Set aside
In a deeper saucepan add your rice and toast for ~1 minute stirring constantly. Add in your onion/garlic mix and wine to deglaze the pan
Add in 1/2 cup of the vegetable stock, the sage and nutmeg and stir until the stock is completely absorbed
Continue adding the stock 1/2 cup at a time until it is all absorbed and the rice is cooked
Add in the spinach while there is a little bit of the final stock remaining and stir to combine
Finally add your pumpkin purée and parmesan until combined. Add salt and pepper to taste
Serve with the roasted hazelnuts, extra parmesan, dried sage (or rosemary) and cracked black pepper and enjoy!!