Roasted pumpkin risotto

Name: Roasted pumpkin risotto
Cook time: 25 min
Yield: 2

with parsley gemolata and hazelnut crumble

Ready in around 25 mins

RECIPE FACT:

Risotto dates back to the 14th century where rice was introduced to Italy by Arab traders.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake). Boil the kettle.
1. TO COOK THE VEGETABLES:

Line an oven tray with baking paper. Place the steamed pumpkin on the tray. Cut the pear into quarters, remove and discard the core then slice into 1 cm slices and place on the tray. Peel the red onion and slice into 1 cm wedges and place on the tray. Drizzle with oil, season with salt and pepper then bake in the oven for 20-25 mins or until vegetables are cooked through and caramelised around the edges.
2. TO COOK THE RISOTTO:

Empty the seasoned arborio rice into a pot with 2 cups of boiling water from the kettle. Bring back up to the boil over a medium-high heat. Once the rice is boiling place a lid on the pot, reduce the heat to low and cook for 15 mins. Add the feta cream and stir into the rice. Increase heat to medium-high and cook, stirring often for a further 2-3 mins until thickened slightly.
TO SERVE:

Spoon risotto into bowls and arrange roasted vegetables and pear on top. Add a handful of mizuna, dollop with parsley gremolata and sprinkle with hazelnut crumble. Serve any remaining mizuna on the side drizzled with oil.