Ingredients

The following ingredients have 4 Servings
  • 12 oz pumpkin ((peeled & de-seeded weight), or red kuri/butternut/honeynut squash)
  • 1 onion ((small/med))
  • 1 clove garlic
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 1/2 cups arborio rice
  • 3 cups light stock ((vegetable or chicken if you don't need it to be vegetarian))
  • 3/4 cup freshly grated parmesan (lightly packed, approx)
  • 1 pinch nutmeg
  • 1 pinch pepper
  • 1 tsp aged balsamic vinegar (approx, to serve)

Instruction

  • Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.
  • Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
  • Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.
  • Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around 1/2 to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start but more towards the end.
  • Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.