Risotto de calabaza

Ingredientes

• 500 g pumpkin (I love butternut squash)
• 1 cup water
• 1&1/2 cups short grain rice
• 2 tbsp olive oil (divided)
• 1 large onion (finely diced)
• 3 cloves garlic (minced)
• 2 tsp cumin seeds (toasted)
• 1/2 tsp sweet paprika, cayenne or red chilli flakes
• 7 cups chicken or vegetable stock (kept warm)
• 1 tsp salt (divided)
• 1/2 cup parmesan (grated)
• parsley (chopped, for garnishing)

Preparación

1. 1

   --- Steps ---

2. 2

   Blend cumin seeds into a fine powder & set aside.

3. 3

   Chop pumpkin into small pieces but set aside 1 cup of finely diced pumpkin & keep all the seeds.

4. 4

   Clean seeds, pat dry, transfer to a baking dish along with the finely diced pumpkin, add olive oil, 1/2 tsp cumin powder & 1/2 tsp salt, toss to coat everything well then bake in a 200 deg C oven for 20-30 mins until they turn golden brown.

5. 5

   Add remaining pumpkin plus water into a saucepan, boil till tender then process into a puree & set aside.

6. 6

   Heat a large pan on medium high & add olive oil.

7. 7

   When hot, add onion, saute till translucent, add garlic & cook till fragrant.

8. 8

   Add remaining cumin powder & paprika, fry for 2 mins.

9. 9

   Add rice & pumpkin puree, stir, add 4 cups of warm broth, stir, cover & let it cook for 15 mins or till almost all the broth has been absorbed by the rice.

10. 10

    Add 1&1/2 cups of broth, stir, cover & cook for another 10 mins or till almost all the broth has been absorbed by the rice.

11. 11

    Add remaining broth & stir, cover & cook for the final 5 mins or till almost all the broth has been absorbed by the rice.

12. 12

    Add parmesan & remaining salt, stir well, taste & adjust seasoning.

13. 13

    To serve, ladle risotto into serving plates, top with roasted pumpkin & seeds, chopped parsley, red chilli flakes plus a splash of balsamic vinegar (optional)