Pumpkin Risotto
recipe
Pumpkin Risotto
No commentsIngredients
- 450ml chicken stock, plus a little more if necessary
- 1 tbsp olive oil
- 1 onion, finely chopped
- 300g grated fresh pumpkin
- 1 tbsp chopped fresh sage
- 200g arborio rice
- 150g grated Parmesan cheese
- salt and freshly ground pepper
Serves:
6
Preparation:
60
Total Time:
60min
Directions
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- Heat the stock in a medium saucepan over moderately low heat, and keep at a simmer.
- In a large saucepan, heat the oil over a moderate heat. Add the onion and saut&# for about minutes, or until soft but not brown. Add the pumpkin and saut&# for another minutes.
- Stir in the sage. Add the rice and saut&#, stirring constantly, for about a minute. Slowly add the stock, about ml at a time, stirring frequently. Don&#t add any more stock until all the liquid has been absorbed.
- After the stock has been absorbed, the rice should be tender; add more stock, if needed. Slowly stir in the cheese and add salt and pepper to taste. Serve hot.
Source: Kathy Gunst, with the editors of Parenting Magazine
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