As this is the month of Halloween, we thought our autumnal recipe this week should be based on the holiday – and what’s one of the first things we think of when it comes to Halloween? Pumpkins!
We’ve chosen a delicious pumpkin based recipe this week that’s very easy to make, and it’s perfect for a chilly autumn evening. Take a look at the ingredients and method below for making a Halloween pumpkin risotto…
Here’s what you’ll need…
1 small pumpkin – after peeling and scraping out the seeds, you need about 400g/14oz
1 tbsp olive oil, plus a drizzle for the pumpkin
2 garlic cloves
8 spring onions
200g risotto rice
2 tsp ground cumin
1l hot vegetable stock, plus extra splash if needed
50g grated parmesan (or vegetarian alternative)
Small handful coriander, roughly chopped
Here’s what you’ll need to do…
- Heat oven to 180C/160C fan/ gas 4.
- Chop up the pumpkin into 1.5cm cubes, put it on a baking tray, drizzle over some oil, then roast for 30 mins.
- While the pumpkin is roasting, you can make the risotto – put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed.
- Cut up the spring onions with your scissors.
- Heat 1 tbsp oil with the butter in your pan over a medium heat then add the spring onions and garlic.
- Once the onions are soft but not getting brown, add the rice and cumin.
- Stir well to coat in the buttery mix for about 1 min.
- Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice.
- Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
- Check the rice is cooked (if it isn’t, add a splash more stock, and carry on cooking for a bit).
- Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.