An Indian Risotto? Well, not technically, but with the addition of a couple of tablespoons of
Hyderabad Curry, this dish of Pumpkin & Asparagus Risotto is taken to another level of flavour.
½ tbsp olive oil
400g butternut pumpkin, peeled and diced
4 cups vegetable stock
½ medium onion, finely chopped
3 cloves garlic, crushed
2 tsp Spice Fusion Hyderabad Curry blend
1½ cups Arborio rice
½ cup dry white wine
juice of ½ lemon
1 bunch asparagus, each cut into 3-4 pieces
1 cup frozen peas
2 tbsp (30g) butter
Parmesan cheese, optional
Salt and pepper, to taste
Place pumpkin pieces onto an oven tray and drizzle ½ tbsp olive oil over.
Mix well and sprinkle with salt.
Bake in a moderate oven for 20-30 minutes or until cooked through and golden brown.
Heat stock in a medium saucepan, turn down the heat and leave to simmer.
Heat remaining 1 tbsp oil in another saucepan (preferably non-stick),
add onions and garlic and sauté for 5 minutes.
Stir in rice and Hyderabad Curry blend and cook for 1 minute, then add white wine and
lemon juice and stir until almost all the liquid has been absorbed.
Using a ladle, scoop one ladle-full of stock into the rice and
stir until it has mostly evaporated.
Continue doing this, one ladle at a time, until all the stock is used and rice is
thick and cooked. You may need to add 1-2 more ladles of hot water
depending on how quickly the rice cooked. Stirring constantly.
When the last ladle has been added, add roasted pumpkin, asparagus, peas, and butter.
Once all stock has evaporated, turn off the heat and add parmesan and salt and pepper to taste.
Serve immediately with lemon wedges and parsley.