Easy Pumpkin Risotto
From Woolworths New Zealand
Easy Pumpkin Risotto
Rated 5.0 stars by 1 users
Servings
4
Prep Time
40 minutes
Cook Time
30 minutes
Ingredients
Directions
- Preheat oven to 180°C. Place half the pumpkin pieces on an oven tray and bake until soft. Allow to cool for 30 minutes, then purée. Sauté remaining half of pumpkin in a frying plan with 1 Tbsp oil and 1 Tbsp butter until tender.
- In a medium-sized saucepan, heat remaining oil over medium-high heat. Add onion and garlic, sauté until just soft (about 2-3 minutes). Stir continuously. Add rice and continue to stir for 2-3 minutes. Ensure rice is coated with oil.
Continue cooking, stirring often, until absorbed by the rice.
- Pour in enough stock to completely cover the rice (about 3 cups). Continue to cook, stirring often, until all the stock is absorbed.
- Pour in one cup of stock and stir until it has been absorbed. Repeat again with 1 more cup, stirring until the rice is tender and most of the stock has been absorbed.
- Reduce heat so the risotto doesn't simmer. Stir in sautéed and puréed pumpkin. Stir in Parmesan and remaining butter to give the risotto a nice, creamy finish. Spoon immediately into heated, shallow serving bowls and garnish with parsley.
Recipe Note
You don't have to use Parmesan, you can use any cheese like Tasty or colby