Autumnal recipes – Halloween pumpkin risotto

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
25g butter
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…

  1. Heat oven to 180C/160C fan/ gas 4.
  2. Chop up the pumpkin into 1.5cm cubes, put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  3. 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.
  4. Cut up the spring onions with your scissors.
  5. Heat 1 tbsp oil with the butter in your pan over a medium heat then add the spring onions and garlic.
  6. Once the onions are soft but not getting brown, add the rice and cumin.
  7. Stir well to coat in the buttery mix for about 1 min.
  8. Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice.
  9. 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.
  10. Check the rice is cooked (if it isn’t, add a splash more stock, and carry on cooking for a bit).
  11. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.