Chef Jason Robert’s Roasted Pumpkin, Fennel & Spinach Risotto

By June 9, 2020Recipes, Vegetarian

Serves 4   |   Prep Time: 15 mins  |   Cook Time: 25 mins

Risotto doesn’t have to be scary – use this recipe as a base and experiment with your own flavours or serve as is! This is one-pot cooking at it’s simplest.
Special thanks to our mate Chef Jason Roberts.

Ingredients

½ small Butternut pumpkin, peeled, seeds removed and diced into small pieces
1 large brown onion, peeled and finely diced.
1 tspn G-Fresh Fennel Seeds
1 tspn G-Fresh Coriander powder
1 tspn G-Fresh Chilli flakes
2 tblspn Olive Oil
500g Arborio rice
1 1/2 cup verjuice or dry white wine
1 1/2 litre Chicken Stock
1 small fennel bulb, thinly sliced
100g baby spinach leaves
1/2 cup pumpkin seeds, crushed or roughly chopped
50g butter
30g Parmesan cheese, finely grated
G-Fresh Pink Himalayan Salt
G-Fresh Pepper

Instructions

  1. Heat a large skillet or pan over medium heat and add pumpkin. Cook until slightly softened.
  2. Add oil, onion and fennel seeds. Cook until onions are translucent.
  3. Add rice and stir until rice starts to make a crackling noise.
  4. Add verjuice or white wine and cook until reduced.
  5. Add a cup of chicken stock and stir. Continue to add chicken stock a little at a time, allowing rice to cook slowly and absorb moisture. Stir occasionally. This should take approximately 15-18 minutes.
  6. When the rice is almost cooked, add sliced fennel, spinach and butter. Stir.
  7. Season to taste and add chilli flakes.
  8. Remove from heat and stir through Parmesan cheese.
  9. Serve topped with crushed pumpkin seeds, a dash of olive oil and serve.
  10. Remove from heat. Allow to sit for 20 minutes before serving.