Pumpkin Risotto
Over a year ago
2,243 views
Ingredients
- 1 tsp olive oil
- 1 onion
- 2 garlic cloves
- 225gm arborio rice
- 1 litre veg / chicken stock
- small glass white wine
- 25gms parmesan cheese
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
DELICIOUSLY TASTY AND WARMS YOUR SOUL ON A COLD RAINY DAY!!
Method
-
1
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!!!!
Chef's Tips
This recipe is LOW IN FAT and also vegetarian option.
Could substitute PUMPKIN for BUTTERNUT SQUASH if not in season.
Comments (0)