I love autumn. I love everything about it – Halloween is probably one of my favourite holidays (so gutted it’s come and gone already), it’s the best time of year weather-wise in HK (hot, sunny but with a dry breeze) and the food is fab! By autumn food, of course I mean pumpkin everything and this risotto recipe is absolutely great.
What you need:
- 2 cups of rice
- 1/2 onion – finely chopped
- 2 cloves garlic – crushed
- Pumpkin – chopped, tossed in olive oil, salt and pepper
- 2-3 cups chicken stock
- 4 tbsp cream
- Handful of mozzarella
- Fresh thyme
- Preheat the oven to 180°C and roast the chopped pumpkin for 20-30 mins.
- In a saucepan, heat a tablespoon of olive oil and sweat the onions gently over a medium heat. Add the garlic.
- Once the garlic and onion starts to get some colour, add the rice and stir till the rice is coated in the oil.
- Add enough chicken stock to cover the rice and bring to the boil. Once boiling, turn the heat down low.
- Add the chicken stock as the rice soaks up the liquid. Continue stirring.
- Once the rice is cooked, add the pumpkin and continue stirring.
- Stir in the cream, mozzarella and thyme. Season to taste and serve.
This risotto is great for curling up in front of the telly with a steaming bowl while its chilly outside. Delicious served on its own, with some seared salmon (for a lighter meal) or stew if you’re needing a more filling, comforting meal.