Pumpkin and creamy pesto risotto

Ditch the meat, this is a great vegetarian weeknight meal.

Recipe «Pumpkin and creamy pesto risotto» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces, 1 tbsp olive oil, 1 litre Massel chicken style or vegetable liquid stock, 1 brown onion, finely chopped, 1 cup arborio rice , 1/2 cup dry white wine, 1/2 cup PHILADELPHIA Original Cream For Cooking, a cream alternative, 1 cup loosely packed basil leaves , 1/4 cup toasted pinenuts, 1/4 cup finely grated parmesan or vegetarian hard cheese, 2 garlic cloves, finely chopped, 1/4 cup olive oil.

Ingredients:

• 600g butternut pumpkin, peeled, seeded, cut into 2cm pieces 
• 1 tbsp olive oil 
• 1 litre Massel chicken style or vegetable liquid stock 
• 1 brown onion, finely chopped 
• 1 cup arborio rice 
• 1/2 cup dry white wine 
• 1/2 cup PHILADELPHIA Original Cream For Cooking, a cream alternative 
• 1 cup loosely packed basil leaves 
• 1/4 cup toasted pinenuts 
• 1/4 cup finely grated parmesan or vegetarian hard cheese 
• 2 garlic cloves, finely chopped 
• 1/4 cup olive oil 

Instructions

1. Preheat oven to 200°C. Line an oven tray with baking paper. Scatter the pumpkin over the tray. Drizzle with half the oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until brown and tender.
2. Meanwhile, to make the pesto, place the basil, pinenuts, parmesan and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.
3. Bring the stock to boil in a saucepan. Reduce heat and keep at a gentle simmer. Heat remaining oil in a heavy-based saucepan over medium heat. Add the onion and cook for 5 minutes or until soft. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and cook, stirring continuously with a wooden spoon until the liquid is completely absorbed. Add the stock, a ladleful at a time, stirring continuously, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat and stir in the PHILLY. Stir to combine. Taste and season with salt and pepper.
4. Add the pumpkin and gently stir to combine. Add half the pesto and gently fold through. Spoon among serving bowls. Top with remaining pesto and serve immediately.