This risotto is creamy, cheesy and packed full of flavour. Risotto is cooked with cubed pumpkin and seasoned with toasted walnuts and grated Parmesan. It's the perfect comfort food for winter.
2 people made this
50g walnuts, coarsely chopped
2 tablespoons olive oil
3 shallots, chopped
450g peeled pumpkin, cubed
400g risotto rice (Arborio)
1 pinch cayenne pepper
1 pinch dried thyme
1.6 litres chicken stock
50g freshly grated Parmesan cheese
salt and freshly ground black pepper
Method Prep:15min › Cook:30min › Ready in:45min
Toast walnuts in a small pan and set aside.
Heat oil in a medium pan and saute shallots for 3-4 minutes or until soft and translucent. Add pumpkin and saute for 4-5 minutes, stirring occasionally.
Stir in rice and saute for 3 minutes or until it begins to smell nutty, whilst stirring. Add cayenne pepper and dried thyme.
Gradually add the hot chicken stock, 250ml at a time. When the rice has soaked up the stock, add the next 250ml. Stir constantly and scrape any rice that sticks to the bottom. It should take about 20-25 minutes to use up all the stock.
Remove pan from heat and stir in Parmesan and walnuts. Season with salt and pepper and serve immediately.