Pumpkin risotto
Hard to explain why this recipe is so satisfying but the creamy rice, the glossy pumpkin and the tangy parmesan make it a delicately sublime experience.
Cost per student: £1.90 (€2.15)
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Preparation time and cooking time: 1 hour
Ingredients (serves 3-4)
1 vegetable stock cube
2 teaspoons of mixed herbs
1.5 litres boiling water
1 onion
4 tablespoons of oil
50g butter
2 garlic cloves, crushed or finely chopped
500g pumpkin
300g risotto rice
1 large glass of white wine
100g parmesan cheese
Equipment
Saucepan
Frying pan
Baking tray
Sharp knife
Chopping board
1. Turn oven on to 200°C /400°F
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2. Remove skin and seeds from pumpkin with a sharp knife. Cut flesh into walnut-sized chunks and place on a baking tray with one clove of chopped garlic, the herbs and pour over 2 tablespoons of oil.
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3. Place baking tray into oven and cook for 45 minutes.
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4. Meanwhile, crumble stock cube into pan containing 1.5 litres of water and bring to boil. Simmer for 10 minutes and turn off.
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5. While water is simmering and pumpkin roasting, add 2 tablespoons of oil to frying pan and cook chopped onion for 10 minutes at medium-low heat.
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6. Add the butter, the other clove of chopped garlic to frying pan and stir for another 5 minutes.
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7. Pour rice into frying pan and slowly coat with the oil-butter and add the white wine until absorbed (5 minutes).
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8. Keep stirring and gradually ladle in the stock for 20 minutes.
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9. Add the roasted pumpkin bits, 3/4 of the parmesan, stir for 2 more minutes and serve. Add the rest of the cheese on top.