Pumpkin Risotto

13/05/2013

2 cups pumpkin, peeled diced into cubes

2 tablespoons olive oil

salt and pepper

¼ cup extra virgin olive oil

1 tablespoon chopped fresh sage or basil save a few extra leaves (to garnish)

2 cups rice

1 can of crushed tomatoes or bottle of passata

fresh herbs (basil and/or sage)

1 cup mascarpone or feta or goat’s cheese (optional)

½ cup Parmesan or tasty cheese if desired

 

Toss pumpkin in the olive oil and bake at 200c for about 25 minutes or until tender.

Cook the rice to aldente then add pumpkin and stir.

Add a can of tomatoes or a bottle of passata and allow to simmer for about half an hour to cook the tomato through.

Add fresh herbs just at the end of cooking time.

Add mascarpone or a creamy feta or goat’s cheese.

Serve with a shaved tasty cheese and plenty of cracked pepper.

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