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)
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
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.
3. Place baking tray into oven and cook for 45 minutes.
4. Meanwhile, crumble stock cube into pan containing 1.5 litres of water and bring to boil. Simmer for 10 minutes and turn off.
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.
6. Add the butter, the other clove of chopped garlic to frying pan and stir for another 5 minutes.
7. Pour rice into frying pan and slowly coat with the oil-butter and add the white wine until absorbed (5 minutes).
8. Keep stirring and gradually ladle in the stock for 20 minutes.
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.