500 g pumpkin (I love butternut squash)
\n1 cup water
\n1&1\/2 cups short grain rice
\n2 tbsp olive oil (divided)
\n1 large onion (finely diced)
\n3 cloves garlic (minced)
\n2 tsp cumin seeds (toasted)
\n1\/2 tsp sweet paprika, cayenne or red chilli flakes
\n7 cups chicken or vegetable stock (kept warm)
\n1 tsp salt (divided)
\n1\/2 cup parmesan (grated)
\nparsley (chopped, for garnishing)<\/p>\n
Blend cumin seeds into a fine powder & set aside.
\nChop pumpkin into small pieces but set aside 1 cup of finely diced pumpkin & keep all the seeds.
\nClean seeds, pat dry, transfer to a baking dish along with the finely diced pumpkin, add olive oil, 1\/2 tsp cumin powder & 1\/2 tsp salt, toss to coat everything well then bake in a 200 deg C oven for 20-30 mins until they turn golden brown.
\nAdd remaining pumpkin plus water into a saucepan, boil till tender then process into a puree & set aside.
\nHeat a large pan on medium high & add olive oil.
\nWhen hot, add onion, saute till translucent, add garlic & cook till fragrant.
\nAdd remaining cumin powder & paprika, fry for 2 mins.
\nAdd rice & pumpkin puree, stir, add 4 cups of warm broth, stir, cover & let it cook for 15 mins or till almost all the broth has been absorbed by the rice.
\nAdd 1&1\/2 cups of broth, stir, cover & cook for another 10 mins or till almost all the broth has been absorbed by the rice.
\nAdd remaining broth & stir, cover & cook for the final 5 mins or till almost all the broth has been absorbed by the rice.
\nAdd parmesan & remaining salt, stir well, taste & adjust seasoning.
\nTo serve, ladle risotto into serving plates, top with roasted pumpkin & seeds, chopped parsley, red chilli flakes plus a splash of balsamic vinegar (optional)<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 500 g pumpkin (I love butternut squash) 1 cup water 1&1\/2 cups short grain rice 2 tbsp olive oil (divided) 1 large onion (finely diced) 3 cloves garlic (minced) 2 tsp cumin seeds (toasted) 1\/2 tsp sweet paprika, cayenne or red chilli flakes 7 cups chicken or vegetable stock (kept warm) 1 tsp salt…<\/span><\/p>\n","protected":false},"author":2,"featured_media":4802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,101,33],"tags":[],"class_list":["post-4801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-pumpkin_","category-rice"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=4801"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4801\/revisions"}],"predecessor-version":[{"id":4820,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4801\/revisions\/4820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/4802"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=4801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=4801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=4801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}