Pumpkin Risotto

A family favourite for a winters dinner!

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Serves

4
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Prep

15 mins
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Cook

40 mins
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Method

  1. Heat a large pan with oil over medium-low heat. Add the onion and cook until softened (typically around 5 minutes). Add the butter, garlic and pumpkin cooking with the lid on for another 5 minutes or until the pumpkin has softened (typically 10 minutes). Mash to a rough puree.
  2. Add the rice to the puree and cover with 1 cup of stock. Stir to prevent it from burning and add more stock. Gradually add the remainder of the stock and a splash of white wine.
  3. Once the rice is tender, add parmesan, salt and pepper. Stir through and serve. Top with more parmesan and parsley. Enjoy!

Ingredients

1 Onion, Diced 2 cloves Garlic, Minced 500g Pumpkin, Seeded, Peeled and Cut into Small Pieces 2 tbs Butter 50g Grated Parmesan 2 tbs Oil 1 1/2 cups Arborio Rice 3 1/2 cups Chicken/Vegetable Stock 1 splash Dry White Wine Parsley

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