Pumpkin (or Squash) and Orange Risotto

It’s been a while since I’ve posted a veggie recipe so here you go my little veggie lovers…  I actually can’t quite convey how delicious this dish is and I’m sure the photo doesn’t do it justice either so you’ll just have to try it to believe it!!  It is a little more fiddly than my usual recipes, particularly if you’re not so much of a whizz around the kitchen but don’t be put off as it is definitely worth it.

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Pumpkin (or Squash) and Orange Risotto
From 'Honestly Healthy for Life' by Natasha Corrett and Vicki Edgson
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Rating: 0
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Courses Main
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Courses Main
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180oC
  2. Make the pumpkin puree by tossing the pumpkin cubes with the rosemary and oil and roasting in a roasting tray for 30 mins, then blitz in a blender until smooth (if you have extra, freeze it for next time)
  3. Heat the water, bouillon and star anise
  4. Sautee the onion and garlic very gently in a large pan, then add the za'atar (or whatever you are using!) and rice and stir everything
  5. Slowly add the stock about 150mls at a time adding more each time it is absorbed
  6. Meanwhile sauté the onions in the oil and when translucent add the balsamic and tarmari and sauté for 12 mins more
  7. Once the rice is cooked, add the orange juice and pumpkin puree and stir for a further 5 mins, adding more water if needed
  8. Serve garnished with the herbs, a squeeze of lemon juice and the onions
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