This is somewhat of a cheat's risotto using a rice cooker that doesn't compromise on taste but is a lot easier and quicker than cooking it on the cooktop or in the oven - but if you don't have a rice cooker, feel free to cook this recipe the traditional way by slowly adding 1 cup of hot stock to the risotto at a time until it is absorbed. You will also need twice as much stock if cooking with this method.
Poppy cooks…
- Preheat oven to 200˚C.
- Place
500g butternut pumpkin, diced on a baking tray. Coat with
olive oil and
celtic sea salt and cracked black pepper. Bake for 40 minutes or until slightly caramelised. - Turn on your rice cooker and sauté an
onion, diced and
4 cloves garlic, minced. - Add
1/2 teaspoon curry powder,
1/2 teaspoon ground nutmeg,
1.5 cups arborio rice and stir to mix. - Stir in
1 cup white wine and leave for a few minutes. - Then add
500ml vegetable stock. - When the rice cooker has finished cooking the risotto, and the pumpkin is roasted, add the pumpkin to the rice and stir through.
- Serve risotto with
pepitas,
parsley, chopped and
dried cranberries.
