Pumpkin Risotto with Avocado Topping
As an experiment we have used a new variety of pumpkin that is easier to peel, has a fine texture and is not stringy – but butternut is equally delicious. If you prefer a meaty take see bacon variation below.
YOU WILL NEED
Variation (with bacon)
- 1½ cups (375 ml) cooked mashed 'Invincible' pumpkin or butternut
- 2 T (30 ml) butter or olive oil
- 1 medium onion, finely chopped
- Ina Paarman's Green Onion Seasoning
- 1 cup (250 ml) Arborio rice (or short grain white rice)
- ½ cup (125 ml) dry white wine
- 4 cups (1 litre) boiling water
- 2 x 25 g Ina Paarman's Liquid Vegetable Stock
- 1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
- Ina Paarman's Seasoned Sea Salt
- Italian hard cheese, finely grated
- freshly ground black pepper
- 4-6 rashers smoked streaky bacon
- 2 T (30 ml) butter, melted
Steam or microwave the peeled pumpkin or butternut until soft. Mash until smooth.
Melt the butter in a big deep frying pan with a lid.
Turn the heat right down and add the chopped onion well-seasoned with Green Onion Seasoning. Put the lid on the pan and ‘smoor’ slowly until the onion is soft and glazed but not browned.
Add the rice, turn the heat up to medium and stir-fry the rice for a minute or two.
Add the wine and boil until reduced out.
In a large jug mix the boiling water, Vegetable Stock and Cheese Sauce.
Now start adding the sauce/stock mixture, a soup ladle full at a time. Keep stirring risotto gently, over medium heat, until the stock is absorbed, before adding the next ladle. Continue like this until all the stock has been absorbed. It takes about 12-15 minutes. Stir in the mashed pumpkin. Switch off the stove and cover the pan with a lid. Leave to stand for 5 minutes.
Taste for seasoning and add Seasoned Sea Salt or our Vegetable Spice to taste.
View our (guacamole) recipe
Dish the risotto into pasta bowls. Spoon a good dollop of guacamole on top. Sprinkle with grated Italian cheese and freshly ground black pepper.
**Variation (with bacon):**
Add the bacon rashers to the butter in the pan and cook until crispy on both sides. Remove to a paper lined plate and leave for later. Cut the bacon into thin strips and sprinkle it over the risotto.