Carrot and pumpkin risotto
A recipe from the Good Food collection.
Ingredients
90g unsalted butter
1 onion, finely chopped
400g pumpkin, peeled, seeded and finely chopped to give 300g (2 cups)
3 carrots, chopped
2 litres vegetable or chicken stock, approximately
440g (2 cups) risotto rice
90g (1 cup) shaved pecorino or parmesan cheese
¼ tsp freshly grated nutmeg
½ tsp thyme leaves
Method
Step 1
Heat 60g of the butter in a large heavy-based saucepan. Add the onion and sauté over medium heat for 2–3 minutes, or until beginning to soften.
Step 2
Add the pumpkin and carrot and cook for 6–8 minutes, or until tender. Mash the mixture slightly using a potato masher.
Step 3
Meanwhile, pour the stock into a separate saucepan and bring to the boil. Reduce the heat, then cover and keep at simmering point.
Step 4
Add the rice to the vegetables and cook for 1–2 minutes, stirring constantly, until the grains are translucent and heated through. Add 125ml (½ cup) of the simmering stock and cook, stirring constantly, until all the stock has been absorbed. Continue adding the stock, 125ml (½ cup) at a time, stirring constantly and making sure the stock has been absorbed before adding more. Cook for 20–25 minutes, or until the rice is tender and creamy; you may need slightly less or more stock.
Step 5
Remove from the heat, then add the remaining butter, cheese, nutmeg and thyme. Season with freshly ground black pepper and stir thoroughly. Cover and leave for 5 minutes before serving.
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