Roasted pumpkin risotto with haloumi pops and chilli syrup
Creamy pumpkin risotto topped with golden haloumi pops and a zesty chilli syrup is comfort food at its finest and perfect for fall.
Course Risotto, Vegetarian
Keyword pumpkin recipe, Pumpkin risotto, risotto
Prep Time 40minutes
Cook Time 25minutes
Total Time 1hour5minutes
Author Alida Ryder
for the roasted pumpkin
3cupscubed pumpkin/butternut squash
for the risotto
2garlic clovesthinly sliced
4cupsvegetable stock with 3 sprigs fresh thyme1 sprig fresh rosemary and a bay leaf
roasted pumpkin cubes
salt & pepper to taste
for the haloumi pops
for the chilli syrup
Pre-heat the oven to 200°c and place the pumpkin on a baking sheet.
Drizzle with the olive oil and season with salt and place in the oven. Allow to roast for 30-40 minutes until the pumpkin is cooked and is starting to caramelise.
Remove then puree half of the pumpkin. Set aside.
To make the risotto, fry the onion in a splash of olive oil in a large frying pan.
When the onion is soft, add the garlic and fry for another 20 seconds or so then add the rice. Stir to coat th rice in the oil and aromatics then add the wine. Allow the wine to reduce then stir the pumpkin purée through the stock. Stir in the stock, ladle by ladle. Allow the rice to absorb the stock before adding more and stir continuously. It is this continuous stirring that creates the creaminess risotto is known for.
While you are making the risotto, combine all the ingredients for the syrup and allow to simmer for 10 minutes. Remove from the heat and set aside.
When the risotto has absorbed approximately half of the liquid, start tasting it regularly as a good risotto can quickly be ruined by over cooking. Your risotto might also not need all the stock or it might need more, it all depends on the rice's absorbency.
Heat a splash of oil in a frying pan and fry the haloumi until golden brown. Remove from the pan and drain on kitchen paper.
When the risotto is done to your preference, beat in the butter and Parmesan and season to taste. Stir in the reserved cubes of butternut.
Serve the risotto drizzled with the chilli syrup and topped with a few haloumi pops. Finish with an extra grating of Parmesan cheese.