Roast Pumpkin Risotto
700gm pumpkin, cut into 5cm pieces; 50ml olive oil; 50gm butter; 1 garlic clove, crushed; 1 brown onion, finely chopped; 300gm aborio rice; 50ml white wine; 1.75L vegetable stock, warmed; 1 spring thyme; 1 bay leaf, fresh if possible; 1 tub Simply Delish Roast Pumpkin and Cashew; 50gm parmesan, finely grated, plus extra to serve.
To serve: Mascarpone, fried shallots, parmesan and roast hazelnuts, roughly chopped.
1 Preheat an oven to 180C. Place the pumpkin pieces onto an oven tray, coat liberally with oil and season with salt and pepper. Cook until tender and golden brown, 30-40 minutes. Once cooled slightly, puree half the pumpkin using a blender and set aside, leaving the other half in whole pieces for final garnish.
2 For the risotto, heat the oil and half the butter over medium heat, add the garlic and onion and fry until translucent. Add the rice and stir to coat thoroughly. Add the wine and stir until absorbed. Add the thyme, bay and 1 cup of stock, stirring frequently until absorbed. Continue adding stock, 1 cup at a time, waiting until the rice absorbs the liquid between each addition. Cook until the rice is al dente. To finish, remove the thyme and bay leaf and stir through the pureed pumpkin and the tub of Simply Delish Roast Pumpkin and Cashew. Next add the remaining butter and parmesan, stirring to combine. Season with salt and pepper and serve immediately.
3 Garnish plates with dollops of mascarpone, wedges of the roast pumpkin, parmesan and hazelnuts.