Pumpkin Risotto Recipe at MyDish

Pumpkin Risotto

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Method

  • 1. heat the oil in a large saucepan and add the chopped pumpkin, onion and garlic.Fry until soft.
  • 2. add the rice to the pan and carry on cooking for 2 minutes stirring all the time to coat the rice.
  • 3.Add the wine and then a small amount of the stock and stir continuously.Allow the stock to be soaked up before adding more..
  • 4.Carry on until all the stock is used up and the rice has gone soft and a rich creamy texture.
  • Add the parmesan cheese and serve.
  • ENJOY!!!!

    • Tips

    • This recipe is LOW IN FAT and also vegetarian option.

      Could substitute PUMPKIN for BUTTERNUT SQUASH if not in season.

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    Ingredients

    •  
    • 1 SMALL PUMPKIN
    • 1 tsp olive oil
    • 1 onion
    • 2 garlic cloves
    • 225gm arborio rice
    • 1 litre veg / chicken stock
    • small glass white wine
    • 25gms parmesan cheese

    By Views 759  Added Thu Feb 3 2011


    DELICIOUSLY TASTY AND WARMS YOUR SOUL ON A COLD RAINY DAY!!