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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Courses

Main

Prep Time

20 minutes

Cook Time

60 minutes

Servings

MetricUS Imperial

Ingredients

• For the puree:
• 300 g pumpkin peeled and chopped, or butternut squash
• 1 sprig rosemary
• 1 tbsp sunflower oil or oil of your choice
• For the risotto:
• 2 tsp litres boiled water with 1 heapedbouillon powder
• 1 star anise
• 4 tsp sunflower oil
• 100 g Onion finely chopped
• 1 clove garlic chopped
• 1 tsp za'atar (or if like me you don't have any you can use a mixture of marjoram oregano, thyme and roasted sesame seeds - or whatever of those you have!)
• 140 g brown risotto rice (I use organic wild rice it just takes a bit longer to cook)
• 80 ml freshly squeezed orange juice
• 360 ml pumpkin puree
• 15 g flat leaf parsley or coriander to garnish
• half a lemon
• For the onions:
• 4 tsp sunflower oil
• 2 small red onions sliced
• 4 tsp tamari
• 1 tsp balsamic vinegar

Courses Main Prep Time 20 minutes Cook Time 60 minutes Servings MetricUS Imperial Ingredients For the puree: 300 g pumpkin peeled and chopped, or butternut squash 1 sprig rosemary 1 tbsp sunflower oil or oil of your choice For the risotto: 2 tsp litres boiled water with 1 heapedbouillon powder 1 star anise 4 tsp sunflower oil 100 g Onion finely chopped 1 clove garlic chopped 1 tsp za'atar (or if like me you don't have any you can use a mixture of marjoram oregano, thyme and roasted sesame seeds - or whatever of those you have!) 140 g brown risotto rice (I use organic wild rice it just takes a bit longer to cook) 80 ml freshly squeezed orange juice 360 ml pumpkin puree 15 g flat leaf parsley or coriander to garnish half a lemon For the onions: 4 tsp sunflower oil 2 small red onions sliced 4 tsp tamari 1 tsp balsamic vinegar

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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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