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Quick-and-easy pork-and-Tenderstem broccoli stir-fry

25 minutes

Aliums

Akni with tomato-and-onion salad and dhay

2 hours

Chicken recipes

Rooz il faifal (rice with vermicelli noodles)

30 minutes

Chicken recipes

Creamy pumpkin risotto

45 minutes

Creamy pumpkin risotto

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

1 small pumpkin, cut into thin wedges
1 T olive oil, plus extra for drizzling
100 g butter
200 g baby leeks, sliced
2 t garlic, chopped
10 g sage
300 g risotto rice
2 cups water
1 x 1.2 kg bag Woolworths butternut soup , warmed
crème fraîche, for serving
Parmesan, grated, for serving

for the paprika oil:

3 T olive oil
2 garlic cloves, sliced
1 t paprika

Method

1. Preheat the oven to 180°C. Arrange the pumpkin wedges on a baking tray, drizzle with olive oil and season. Roast for 40– 45 minutes while you make the risotto.
2. Place the butter, olive oil, leeks, garlic and sage in a large saucepan and simmer over a low heat for 5 minutes. Add the risotto rice and fry gently while stirring continually to toast the rice slightly until it starts to appear translucent.
3. Add 1 cup water and stir until absorbed, then add another cup and allow the grains to swell slightly. Add the butternut soup one cup at a time until all the soup is absorbed and the rice is tender.
4. To make the paprika oil, heat the oil over a low heat. When warm, remove from the heat and add the garlic and cook for 30 seconds, then stir through the paprika. Make sure the oil is off the heat so the spice and garlic don’t burn.
5. Season to taste, add a spoon or two of crème fraîche and a little butter if you like. Serve immediately, topped with the pumpkin, Parmesan and paprika oil.

Find more risotto recipes here.

Photograph: Andrea Van Der Spuy

This is a test recipe

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Creamy pumpkin risotto

Creamy pumpkin risotto

Ingredients

Method