Autumn is here, and if you’re looking for the perfect seasonal meal, we have just the dish for you. This roasted tomato and pumpkin risotto is a cosy, seasonal dish that makes the most of autumn produce and it’s hearty, rich, and perfect for cool October evenings!
Ingredients
For the roasted vegetables:
- 400g ripe cherry or plum tomatoes (halved)
- 300g pumpkin or butternut squash (peeled and cubed)
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme (or a few sprigs fresh thyme)
- Salt & freshly ground black pepper
For the risotto:
- 1 tbsp olive oil
- 25g butter
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 250g Arborio or Carnaroli rice
- 125ml dry white wine (optional)
- 800ml hot vegetable stock (keep warm)
- 2 tbsp tomato purée
- 1 tsp balsamic vinegar
- 40g Parmesan (or vegetarian hard cheese), grated
- Handful of fresh basil or parsley (chopped)
Method
Step 1 – Roast the tomatoes and pumpkin. Preheat oven to 200°C. Spread tomatoes and pumpkin cubes on a baking tray. Drizzle with olive oil, sprinkle paprika, thyme, salt, and pepper. Roast for 25–30 minutes, until tender and slightly caramelised.
Step 2 – Start the risotto base. Heat olive oil and butter in a large, heavy-based pan over medium heat. Add onion and cook gently for 5 minutes, until soft and translucent. Add garlic and cook for another minute.
Step 3 – Add the rice. Stir in the Arborio rice until every grain is coated and slightly translucent (about 2 minutes).
Step 4 – Deglaze and build flavour. Pour in the wine (if using) and let it bubble away until absorbed. Stir in the tomato purée and balsamic vinegar.
Step 5 – Add the stock gradually. Begin adding the hot stock a ladleful at a time, stirring often. Wait until each addition is absorbed before adding the next. Continue for 20–25 minutes, until the rice is creamy and al dente.
Step 6 – Combine and finish. Gently fold in the roasted tomatoes and pumpkin. Stir through Parmesan and fresh herbs. Season to taste and rest for a minute before serving.
