Roast Pumpkin Risotto Recipe – No Oil
Hello Dear Friends and Readers, don’t worry, I haven’t stopped sewing, however I have had some requests for this Roast Pumpkin Risotto Recipe - No Oil recipe. Anyhow, we all have to eat! This is a plant based recipe, made without oil, so if you are watching your waistline, it is ideal. Actually, it really is comfort food, without guilt. It’s deliciously filling, which is what we want. It is also very economical.
If you are wondering why No Oil, you can find out more here
I served this with a local 2017 St Hallet Riesling from the Eden Valley in the Barossa Valley. This is totally optional. Let’s get to it.
Ingredients for Roast Pumpkin Risotto – No Oil
1 butternut pumpkin 2 teaspoons oregano 1 1/2 cups of Bomba Rice (or Arborio Rice) 1 large brown onion 1/2 cup white wine (optional) 5 cups vegetable stock 6 cloves garlic 2 cups of shredded fresh greens (I used a mix of spinach, rocket or arugula and a little basil) 1 cup of oat or almond milk salt and pepper to taste. Chili to garnish if desired.
Method for Roast Pumpkin Risotto – No Oil
Heat Oven to 180 degrees Celcius or 350 degrees Farienheight. Add some baking paper to a tray. Cut the pumpkin in half. Scoop out the seeds onto the baking tray and sprinkle with salt. Spread them out. Put them in the oven for 5 – 10 minutes until they are lightly toasted. Do not leave them unattended, they are pretty quick to cook. They should be crispy when you eat them. Set them aside to cool. They will be used at the end to garnish. TIP. These are super delicious, do not eat them all before serving. If you do, the others don’t need to know!!
In the mean time. Peel the pumpkin and cut into one inch dice. Put them onto the baking tray lined with baking paper. Season with salt and pepper and oregano. Move them around until they are all coated. Bake until soft and a little caramelised, approximately 30 minutes.
Into a wide heavy based saucepan, add the peeled and finely chopped onion. Cook gently for two minutes, stirring. Wash the rice and drain, then add to the onion. Stir together and cook over medium heat until the mixture starts to lightly toast and become dry. Deglaze with the white wine, or begin adding the stock, a little at a time. Stir frequently to prevent sticking. As the stock is absorbed keep adding, a bit at a time, until it has all been added. This may take about 20 minutes. It should be starting to get creamy.
Peel and finely chop the garlic, add to the risotto. Stir in well. Allow to cook about five minutes. Check on your pumpkin. Remove from oven when cooked and set aside.
Five minutes before serving, add the greens and milk. Sir in well. Season with salt and pepper. Stir in the roasted pumpkin, just before serving.
Put into serving bowls. Garnish with the roasted pumpkin seeds. If you like chilli, add it now.
Time to eat!
I like having these mini quiltlets around the kitchen, they make great hot pads, placemats, moisture absorbers.
And a larger version.
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Hope you have a fabulous day. At least dinner is sorted!