Pumpkin Risotto

Hi guys!

Monday again and time for a little vegetarian treat. I have been savouring autumn's produce lately and have been diving into a few pumpkin recipes. Today's recipe comes from Jamie Oliver's "Cook with Jamie", one of his books I am actually using on a regular basis. I am not completely convinced by his books, as the recipes are for a large number of servings most of the time and a lot of the recipes feature ingredients I am not particularly fond of. The recipe for this pumpkin risotto hit a soft spot with me the first time I made it and I enjoy making it during autumn and winter still. The pumpkin is baked with cinnamon and chili before being added to the risotto and Jamie finishes his version with crumbled amaretti biscuits. 

Here's the recipe:

1 cinnamon stick, broken in pieces
1 dried red chili
sea salt and freshly ground black pepper, for seasoning
olive oil
1 medium butternut squash
1 onion
600g (21 oz) risotto rice
1l (4 cups; 32 fl.oz) vegetable broth, warmed
100g (2/3 stick) unsalted butter 
80g (1 cup) finely grated parmesan cheese
1 cup amaretti biscuits, crumbled

1) Preheat the oven to 200°C (392°F). Ground the cinnamon stick and chili in a mortar. Cut the squash in four pieces, rub each fourth with olive oil, then with the spice powder. Put the squash on a baking tray and bake for 45 minutes until the squash is soft and caramelised. 

2) While the squash is baking, cut the onion in small pieces. In a large pan, heat one tablespoon olive oil over medium heat. Cook the onion for about 5 minutes until soft. Add the risotto rice and steam for about 1 minute. Add one cup vegetable broth, turn the heat to high and bring to the boil. Turn the heat to medium and let the risotto cook for about 25 minutes until the rice is tender, adding the broth one cup at a time as soon as the liquid has evaporated - stirring occasionally.

3) When the risotto is cooked, add the grated parmesan cheese. Cut the baked squash in pieces and add to the risotto as well. If using the amaretti, sprinkle them on the risotto right before serving.

Serves: 8 
Active preparation time: about 30 minutes
Total preparation time: about 50 minutes

Here's how it looks:

I normally omit the amaretti biscuits so they are not in the picture as well. I love how this recipe combines the flavours of autumn and winter so perfectly by using squash and cinnamon. This is the perfect recipe if you want to try something new with a surprising touch. 

Have fun trying!