How to Make Roasted pumpkin, asparagus and mint risotto?
Credit by: KingOfChef
Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle with half the oil. Bake for 20 minutes or until just tender.
Meanwhile, combine stock and 2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer until needed.
Heat remaining oil in a large, heavybased saucepan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute.
Add 1/3 cup hot stock mixture to rice mixture. Stir until rice has absorbed stock. Add another 1/3 cup hot stock. Repeat until rice is tender and creamy (this will take about 25 minutes).
Add asparagus and peas to rice mixture with last 1/3 cup hot stock. Cook, stirring, for 5 minutes or until vegetables are just tender. Remove from heat. Stir in shredded mint and two-thirds of the pumpkin. Divide risotto among bowls. Top with remaining pumpkin and mint leaves. Serve.