Pumpkin Risotto
A family favourite for a winters dinner!
Serves
4
Prep
15 mins
Cook
40 mins
Method
- 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.
- 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.
- 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
