With the arrival of Autumn comes a craving for comfort food, and we’ve got the perfect recipe to satisfy – roasted pumpkin risotto.
Pumpkin season is officially upon us in the UK, and not just for carving, pumpkins have a number of nutritional benefits. As well as counting as one of your 5-a-day (around 80g), pumpkins are a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. They also contain minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.
In this recipe, richly flavoured roasted pumpkin risotto is enhanced with Boosh Organic Chicken Bone Broth to help thicken the creamy risotto and to add some extra nutritional goodness, with plenty of protein and collagen.
Recipe serves 4
450g pumpkin flesh, chopped into small cubes
1 large onion, peeled and finely chopped
460g risotto rice
100ml white wine (optional)
2 x 350ml jar of Boosh Organic Chicken Bone Broth – available from booshfoods.com, Ocado and Amazon
Your choice of garnish – toasted pumpkin seeds, parmesan shavings, crispy sage leaves…
- Heat your oven to 180C/160C fan. Place your pumpkin pieces onto a baking tray and drizzle with olive oil and a sprinkle of salt. Roast in the oven for 30 minutes until soft and slightly browned.
- While the pumpkin is roasting, the risotto can be started. Start by heating up your Boosh Organic Chicken Bone Broth in a pan on a low-medium heat.
- Melt the butter in a separate high sided pan on a medium heat and fry the onion for a few minutes until soft and translucent. Add the risotto rice and a pinch of salt and stir well to fully coat with the butter.
- Add your white wine to the risotto rice if using and stir until absorbed. Then add a ladleful of warm Boosh Organic Chicken Bone Broth. Continue stirring until fully absorbed and then add the next ladleful.
- Continue stirring and adding the next ladleful of bone broth once each has been absorbed by the rice. The whole process should take around 20 minutes. If you are adding toasted pumpkin seeds or crispy sage leaves heat them up in a pan a few minutes before the risotto is done with a little oil.
- Once all of the bone broth has been used and your rice is tender with a little bite left you can add your pumpkin (give it a mash before adding if you would like a creamier result). Stir well and cook for a few minutes.
- You can then serve topped with your choice of toasted pumpkin seeds, parmesan shavings or crispy sage leaves… Enjoy!
Looking to satisfy your comfort food craving? Try our roasted pumpkin risotto recipe and you won’t be disappointed!