Ingredients Jump to Instructions ↓

  1. 350g butternut pumpkin

  2. salt and pepper

  3. 1 teaspoon fennel seeds

  4. pinch chilli flakes

  5. Risotto

  6. 1 tablespoon olive oil

  7. 40g butter

  8. 1 onion, peeled and finely chopped

  9. 1 cup arborio rice

  10. cup dry white wine

  11. 1 1/2 cups chicken or vegetable stock, or hot, salted water (you should be able to taste the salt without it being too salty)

  12. 1 bulb baby fennel, sliced paper thin

  13. 1 bunch basil (about 20 leaves)

  14. cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderately hot (200C/180C fan-forced).

  2. Cut pumpkin into quarters and remove seeds with a spoon. Leave skin on, as it has a tendency to crisp up and taste a little like chestnuts when roasted. Place pumpkin on an oven tray lined with baking paper. Douse with oil, salt, pepper, fennel and chilli, and rub them into pumpkin.

  3. Roast for about 40 minutes, turning a couple of times to get a lovely, even golden glaze on the pumpkin. It is ready if you can push a knife into the flesh without resistance.

  4. Risotto Heat oil and half the butter, in a heavy-based pan, over medium heat. Add onion; cook until translucent.

  5. Add the rice and stir for about 30 seconds, or until the grains are glazed and translucent. Pour in the white wine and stir until it has been absorbed.

  6. Lower the heat slightly and add the stock or hot, salted water a little at a time until all of it has been absorbed. This should take around 15 to 20 minutes. Then remove the saucepan from the heat.

  7. Stir through the roasted pumpkin, baby fennel and basil.

  8. Stir in the parmesan and remaining butter. Taste the risotto, then season with salt and pepper. Serve with a few of the fennel tops, if desired.


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