Pumpkin risotto with corn and ricotta

Pumpkin risotto with corn and ricotta

Pumpkin risotto with corn and ricotta

HANDS-ON TIME 45-50 MIN
Insert a handful of frozen petit pois in addition to the corn in step 4 to shade and an extra portion of veg.
•1 onion, finely chopped
•1 litre vegetable stock
•300ml milk
•300g arborio rice
•300g pumpkin, peeled and seeds removed, cut into 1cm chunks
•125ml white wine
•1 corn cob, kernels chopped off
(or use a small can of sweetcorn)
•40g finely grated parmesan,
Plus extra to function (or vegetarian alternative)
•Finely grated zest and juice 1 lemon
•1 tbsp chopped fresh flatleaf parsley leaves
•100g ricotta
•Heat the butter and oil in a large heavy-based saucepan over a medium-high heat. Add the onion and cook, stirring, for 8-10 minutes or until the onion has softened.
•Pour the vegetable stock and milk into a pan and gently heat until steaming. Turn the heat down under the pan and keep warm.
1Stir the rice and pumpkin to the onion and cook for 1-2 minutes until the rice is coated in the butter mixture. Add the wine and cook, stirring, for 1 minute or till reduced by half.
2Gradually insert the stock/milk to the saucepan, 1 ladleful at a time, stirring between each addition, and cook for 22-25 minutes or until the rice is cooked but still has some bite. Stir in the corn and cook for 3-4 minutes longer or till tender
(it will need less time in case you are using tinned sweetcorn). Add a dab more freshly boiled water if the rice needs it should feel unctuous and yielding. Stir in the parmesan and lemon zest, then season.
4 Divide the risotto one of
4 warmed serving dishes, then scatter with the skillet and spoon on the ricotta. Add a squeeze of lemon juice to each bowl and serve. PER SERVING 318kcals, 22.8grams fat (11.5g saturated), 10.4g protein, 10.7g carbs (8.3g sugars), 0.5g salt, 2.6g fibre

And pumpkin seeds, then cook, stirring, for 1-2 minutes. Stir in the shallots and cook for 2-3 minutes longer, then add the herbs and leaves and cook for 3-4 minutes or till the leaves are wilted. Remove from the heat to cool slightly.
d)Stir in the feta, lemon zest and juice, preserved lemon and chilli flakes (if using). Season to taste. 5 Fill the baked pumpkins with
The leaves and herb mixture. Top with the lids, then roast for 10 minutes until warmed through. Scatter
Additional herbs over the filling to function. PER SERVING 307kcals, 23.8grams fat (7g saturated), 11.5grams protein,
9.4g carbohydrates (6.4g sugars), 1.6g salt, 4.5g fibre

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