Description

Jamie Oliver’s Roast Pumpkin Risotto is a creamy risotto featuring roasted pumpkin, Arborio rice, and Parmesan cheese, with a touch of fresh herbs for added flavor. The pumpkin is roasted to bring out its natural sweetness and then combined with the risotto for a warm, rich, and satisfying meal.

Ingredients

Scale

1 small pumpkin (about 800g), peeled, seeded, and diced

1 large onion, finely chopped

2 cloves garlic, minced

1 1/2 cups Arborio rice

1 liter vegetable or chicken stock, kept warm

1/2 cup dry white wine (optional)

2 tablespoons olive oil

Salt and pepper to taste

Fresh thyme or sage leaves (optional, for garnish)

50g Parmesan cheese, grated (plus extra for serving)

1 tablespoon butter (optional, for extra creaminess)

Instructions

Step 1: Roast the Pumpkin

Preheat your oven to 200°C (400°F). Place the diced pumpkin on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the pumpkin is tender and lightly caramelized. Set aside.

Step 2: Sauté the Onion and Garlic

In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Step 3: Toast the Rice

Add the Arborio rice to the pan and stir for 1-2 minutes, allowing the rice to absorb the oil and toast slightly. This step enhances the flavor and helps the rice release its starch for a creamy risotto.

Step 4: Add Wine and Begin Adding Stock

Pour in the white wine (if using) and stir until it’s mostly absorbed by the rice. Start adding the warm stock, one ladleful at a time, stirring frequently and allowing each ladleful of stock to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked to al dente.

Step 5: Stir in the Roasted Pumpkin

Once the rice is tender, gently fold in the roasted pumpkin. Lightly mash some of the pumpkin pieces with a spoon to blend into the risotto, while leaving other pieces whole for texture.

Step 6: Add Parmesan and Butter

Stir in the grated Parmesan cheese and butter (if using) for extra creaminess. Season with salt and pepper to taste, adjusting as needed.

Step 7: Serve

Ladle the risotto into bowls, garnish with fresh thyme or sage leaves if desired, and sprinkle extra Parmesan on top. Serve warm.