Roasted Pumpkin, Basil & Oregano Risotto
Prep:  20 minutes
Cook:  25 minutes
Serves:  4
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
Italian
466
Recipe by: Gourmet Garden
Risotto doesn't have to be boring with this delicious recipe.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Roasted Pumpkin, Basil & Oregano Risotto
Ingredients:
Roasted Pumpkin, Basil & Oregano Risotto
Method:
Roasted Pumpkin, Basil & Oregano Risotto
  1. Preheat oven to 220°C. Peel and dice pumpkin into 2cm cubes. Place on baking tray and toss with 2 tsp olive oil, roast for 20 minutes or until just soft.
  2. Heat 2 tsp olive oil in a large saucepan, cook onion until soft. Add Gourmet Garden Garlic and arborio rice. Stir to coat rice in oil mixture.
  3. Add vegetable stock and water to pan. Simmer for about 25 minutes or until rice is just tender adding more stock if necessary.
  4. Stir in parmesan cheese, pumpkin, Gourmet Garden Basil and Oregano. Serve risotto topped with rocket leaves if desired.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.