Butternut Risotto with Rocket and Parmesan
Ingredients:
2 tablespoon olive oil
2 onions, finely chopped
3 garlic cloves, thinly slice
300g Arborio rice
150ml dry white wine
1.3 litres hot vegetable stock
A large pinch saffron
350g peeled, deseeded and cubed butternut pumpkin
Salt and freshly ground black pepper
85g finely grated Parmesan
Plus extra to serve
25g rocket leaves
4 tablespoons toasted pine nuts
Method:
Heat the oil in a large pan and fry the onion and garlic for 10 minutes until softened and starting to turn golden.
Stir in the rice, pour in the wine and stir over a high heat until the wine evaporates.
Pour half the hot stock into the pan, add the saffron and cook for 5 minutes, stirring constantly.
Tip in the butternut pumpkin and remaining stock, return to the boil then reduce the heat, season and cook stirring frequently for a further 15 minutes until the rice and pumpkin are tender and the liquid in the pan is cream.
Stir in the Parmesan, three-quarters of the rocket and the toasted pin nuts and serve topped with the remaining rocked and extra Parmesan.
