Homemade risotto is perfect for these cooler evenings and better yet, the leftovers can be made in to Pumpkin and Parmesan Risotto Cakes – amazing as a meal with a side salad or make them a little smaller and serve as canapes.
Ingredients
- 2 cups arborio rice
- 1 medium – large onion – finely diced
- 2 Tbsp garlic
- 2 Tbsp mixed herbs
- 1 Tbsp rosemary
- 2 Tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 5 – 6 cups chicken broth or stock
- 1/2 cup parmesan
- 500g pumpkin diced & cooked
- 200g baby spinach (optional)
- Coriander or parsley to garnish (optional)
Directions
- Remove pumpkin skin, dice and then roast with rosemary and olive oil.
- In a large saucepan over medium-high heat, heat olive oil. Sauté onion and garlic until soft, about 5 minutes.
- Add rice, stirring until coated with oil.
- Add 3 cups of chicken broth to the rice mixture. Bring to a boil, then reduce to a simmer, stirring frequently.
- As broth is absorbed, add more, ½ cup at a time, stirring frequently—you may not need to use all the broth.
- Cook until most of the liquid has been absorbed and rice is slightly al dente, yet creamy and porridge-like, about 18 – 20 minutes.
- Add butter, spinach, ¼ cup Parmesan and pumpkin and stir to combine. Note: the pumpkin can be added at any time depending on how integrated in to the dish you desire it to be
- Season with salt and pepper and garnish with herbs and the remaining parmesan.
The beauty of this recipe is that the leftovers can be used to make little risotto cakes the next day. All you’ll need is a few eggs depending on the amount of leftovers.
- In a bowl mix together lightly beaten eggs and your rice mixture
- Grease and flour ramekins or large muffin tins.
- Bake at 160 degrees for 20-30 mins or until set and brown.
- Leave to cool in tins before running a knife around the edge and turning out.
- Garnish with herbs and shaved parmesan.
