Another amazing pumpkin recipe for you this October, curtosy of the amazing Honestly Healthy book. This isn’t exactly as written in her book, I have changed a few steps and ingredients but it was so delicious. Here goes :-)…
(serves 4)
The Flavour Bits:
1) The pumpkin puree:
300g pumpkin, peeled and chopped
1 sprig rosemary
1 tbsp sunflower oil
2) The caramelised onions:
4 tsp sunflower oil
2 small red onions chopped
4 tsp tamari
1 tsp balsamic vinegar
The risotto:
1.5 litres of hot water
1 heaped tsp bouillon
1 star anise
4 tsp sunflower oil
100g onion
1 garlic clove
1 tsp mixed herbs
150g brown risotto rice (I used white as they didn’t have brown)
80ml fresh orange juice
The pumpkin puree (appx 360ml)
15g parsley to serve
a squeeze of lemon to serve
1) Preheat the oven to 180C and roast the pumpkin with the rosemary and sunflower oil for 30 mins
2) Heat the sunflower oil and gently sauté the onions and garlic. Once soft, add the rice and the mixed herbs and stir
3) Next make your stock with the hot water and bouillon and then slowly add it bit by bit to the rice mixture
4) Meanwhile, start making the caramelised onions. Add the onions to a frying pan with some more sunflower oil. Once the onions are translucent add the balsamic vinegar and tamari
5) Once all the liquid has been absorbed from the rice add the orange juice and pumpkin puree
6) Serve and garnish with caramelised onions, chopped parsley and a lemon wedge