I know Halloween’s over and the stores have already replaced their Halloween decorations for Christmas ones but I’m not over pumpkins just yet (and I’m not ready for Christmas yet either)! I’m heading out shortly with some old school friends for a colourful, music-filled evening watching fireworks and thought this creamy pumpkin risotto would be the perfect warming dinner to come home to. I’ve already made a big batch and had some for lunch but there’s plenty left to share!
Risotto and thyme are both associated with Italian kitchens so I thought it would be good to use them together; that and the fact that I already use rosemary loads and decided I should mix it up! (Although if you want a delicious, quick and easy pumpkin recipe with rosemary check out my Pumpkin Ratatouille)
Pumpkin and thyme are a match made in heaven! I’m hooked… the pumpkin makes this risotto deliciously sweet and creamy, while the thyme both enriches the flavour and gives it a lovely freshness.
Thyme is a robust herb, so it can withstand long cooking times. Adding thyme early on allows the oils and flavour time to be released, it also fills the kitchen with wonderful therapeutic smells. I’ve also added fresh thyme at the end, partly because I like fresh thyme with its hints of caraway, mint and lemon and partly because it photographs better than a plain bowl of orange risotto!
I hope you guys love this as much as I do.
Enjoy!
Pumpkin and Thyme Risotto
Ingredients
- 500 g pumpkin cut into chunks circa 1.5-2 inches
- 4 cups stock: 4 cups water with 4 low-FODMAP stock cubes
- 1/4 tsp turmeric
- 2 generous tsp fresh thyme leaves
- 1 tbsp garlic infused olive oil goo
- 2 tbsp chives finely chopped
- 1 tsp ground ginger
- 6 spring onions greens only, finely sliced *(optional)
- 300 g uncooked risotto rice I used arborio
- 1 tbsp balsamic vinegar balso
- 1 tsp sea salt
- black pepper to taste
- pumpkin seeds to garnish (optional)
Instructions
- Put the stock, pumpkin chunks and turmeric in a large saucepan and cook until tender, circa 10 minutes.
- Keeping the pumpkin and stock in the large pan, mash the pumpkin with a potato masher then add the thyme.
- Add the goo and ground ginger to another large pan and mix into a paste. Add the chives (optional spring onion greens) and stir until the spring onions are browning (if using).
- Add the risotto rice to the goo pan and stir for 2-3 minutes, until the rice starts to gloss - when it's absorbing the fat from the oil, but don't let it burn.
- Add the pumpkin/stock to the goo pan with the rice. I add it in small batches, stirring regularly. (I added circa 1 cup at a time, and waited until it had been absorbed before adding more)
- About half way through adding the stock I added the balso, sea salt and black pepper. Once all the stock has absorbed its ready.
- Divide into 4 bowls, sprinkle with pumpkin seeds and serve.
- Enjoy!
I made it without salt , as already in veg stock , and I don’t use much salt anyway.
Didn’t use spring onions , didn’t miss flavor as chives taste comes through well.
Pumpkin seeds great for added texture. Good comfort food for Winter evening
Thanks for letting me know. Glad you had a chance to try it!