Roast Pumpkin Risotto with Rocket Pesto

Name: Roast Pumpkin Risotto with Rocket Pesto
Cuisine: Italian
Ingredients: 1 small pumpkin about 800g (1lb 13oz), peeled, seeded and cut into small dice; 4 tbsp olive oil; 1.5 litres (2 ½ pints) vegetable stock; 75 g (3 oz) unsalted butter; 2 garlic cloves, crushed; 1 small onion, thinly sliced; 2 tsp chopped fresh sage; 350 g (12 oz) Arborio rice (risotto); 150 ml (¼ pint) dry white wine; 1 tbsp roughly chopped fresh flat-leaf parsley; 50 ml (2 fl oz) rapeseed oil; 25 g (1 oz) rocket; 1 small garlic clove, roughly chopped; 2 tbsp freshly grated Parmesan; 1 ½ tbsp toasted pine nuts; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

If you don’t have a mini blender or liquidiser to make the rocket pesto, just finely chop the rocket using a large sharp knife and stir in the Parmesan and olive oil until combined.

Ingredients

1 small pumpkin about 800g (1lb 13oz), peeled, seeded and cut into small dice
4 tbsp olive oil
1.5

Europe
Ireland
Italy
Main course
Supper
Gluten-free
Vegetarian

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Scatter the pumpkin cubes into a large roasting tin and drizzle over 2 tablespoons of olive oil. Roast for