Roasted Butternut Pumpkin Risotto Recipe

This risotto is divine, and though it sounds fancy, it's actually pretty quick and easy to make. The fresh herbs make all the difference so don't skimp on them!

Serves 4

6oog butternut pumpkin, peeled and cut into bite sized pieces
4 tbsp olive oil
1 tsp golden syrup
25g fresh basil
25g fresh oregano
1 tbsp Nuttelex
2 onions, finely chopped
450g arborio rice
175ml dry white wine
1.2L vegetable stock
Salt and pepper

1. Preheat the oven to 200 degrees Celcius and put the pumpkin into a roasting tin. Miz 1 tbsp of oil with the honey and then spoon it over the pumpkin. Mix the pumpkin around so that it is well coated. Roast in the preheated oven for 30-35 minutes or until tender.

2. Meanwhile, put the basil and oregano into a food processor with 2 tbsp oil and process until finely chopped and blended. Set aside.

3. Heat the Nuttelex and the last tbsp of oil in a large saucepan over a medium heat. Add the onions and fry for 8 minutes or until soft and golden. Add the rice and cook for 2 minutes, stirring to coat the grains in the oil micture.

4. Add the wine and bring to the boil. Reduce the heat slightly and cook until the wine is almost absorbed. Add the stock a little at a time and cook over a medium-low heat, stirring constantly, for 20 minutes.

5. Gently stir in the herb oil and pumpkin until thoroughly mixed into the rice and cook for a further 5 minutes, or until the rice is creamy and cooked but still retains a little bite. Season well with salt and pepper before serving.

Variation: I have also added a couple of handfuls of baby spinach at the same time as the pumpkin and herb oil, which is very nice.

Happy eating! :)