Helen RandellPumpkin Risotto
April 6th 2011 08:26
I find that risotto is one of those meals which I can pull together with a minimum of fuss and ingredients - it's the thing I make when the fridge and cupboards are looking pretty empty.
I have posted different risotto recipes on this blog several times before: here, here, here and something a bit different here, but for me, they all started with this recipe for Pumpkin Ristto. What seems like an age ago, I copied this recipe from somewhere and wrote into my orange book with the flowers on it. Somewhere along the way though, I missed copying the part where you actually add the pumpkin. Rest assured I have it sorted now though!
Pumpkin Risotto
- serves 4-6
1 cup pumpkin, diced
olive oil
15g butter
1 onion, chopped
1 clove garlic, crushed
2 mushrooms, sliced
1 1/2 cups arborio rice
3-4 cup hot chicken stock
1/4 shaved parmesan cheese
Preheat oven to 180 degrees. Arrange pumpkin on a baking tray, add some olive oil to coat and bake for 30 minutes.
Heat butting in a large frying pan. Saute onion and garlic until tender. Add mushroom and saute an extra minute.
Stir in rice to coat with butter and flavours. Pour in one cup of hot stock. Cook, stirring often, until liquid is absorbed. Continue cooking and stirring, adding one cup of stock at a time until all stock is absorbed and rice is tender.
Remove pumpkin from the oven and stir through the cooked risotto. Stir in cheese and season with salt and pepper.
** This recipe is part of my New Year's Resolution to make all of the dishes in my orange book with flowers on it. Another one down!
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