Roasted pumpkin risotto with haloumi pops and chilli syrup
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
1 hr 5 mins
-
Servings
6
-
Calories
587 kcal
-
Course
Main Course
Roasted pumpkin risotto with haloumi pops and chilli syrup
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Creamy pumpkin risotto topped with golden haloumi pops and a zesty chilli syrup is comfort food at its finest and perfect for fall.
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Ingredients
for the roasted pumpkin
- 3 cups cubed pumpkin/butternut squash
- 2 tablespoons olive oil
- salt to taste
for the risotto
- 1 onion finely chopped
- 2 garlic cloves thinly sliced
- 500 g arborio rice
- 1 cup white wine
- 4 cups vegetable stock with 3 sprigs fresh thyme 1 sprig fresh rosemary and a bay leaf
- pumpkin puree
- roasted pumpkin cubes
- 1 tablespoon butter
- salt & pepper to taste
- handful Parmesan grated
for the haloumi pops
- 150 g haloumi cheese cubed
- oil for frying
for the chilli syrup
- 3 tablespoons water
- 3/4 cup sugar
- 1 red chilli sliced
- salt to taste
- 1-2 tablespoons lemon juice
Instructions
- 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.
Nutrition Information
Show Details
Calories
587kcal
(29%)
Carbohydrates
103g
(34%)
Protein
12g
(24%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
5mg
(2%)
Sodium
324mg
(14%)
Potassium
389mg
(11%)
Fiber
4g
(16%)
Sugar
28g
(56%)
Vitamin A
7570IU
(151%)
Vitamin C
28.1mg
(31%)
Calcium
296mg
(30%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 103g | 34% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 5mg | 2% |
| Sodium | 324mg | 14% |
| Potassium | 389mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 7570IU | 151% |
| Vitamin C | 28.1mg | 31% |
| Calcium | 296mg | 30% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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