PUMPKIN RISOTTO RECIPE

This recipe will teach you how to make Pumpkin Risotto. It is a quick and easy recipe to make. I really love my pumpkin and rice so I thought why not add them together and make this fabulous Pumpkin Risotto. Some of the ingredients that go into making the taste of this recipe sensational are pumpkin, onion, garlic, spinach rice, pine nuts, cheese and cream mix these with the rest of the ingredients and you have a wonderful tasting recipe.

Pumpkin Risotto Ingredients

5 cups water
2 Tbs olive oil
1/2 cup cream
2 cups arborio rice
2 cloves crushed garlic
1/2 cup dry white wine
1/2 cup toasted pine nuts
1 1/2 cups vegetable stock
250g spinach chopped coarsely
1 brown onion chopped coarsely
500g pumpkin chopped coarsely
1/2 cup finely grated parmesan cheese

Pumpkin Risotto Method

Preheat the oven to hot. Combine pumpkin and half of the oil in a baking dish and put in the oven and roast uncovered about 20 minutes or until tender. In a large saucepan combine the water and stock and bring to the boil then reduce heat and simmer covered. Heat remaining oil in a large saucepan and cook the onion and garlic stirring until onions soften. Add rice and stir to coat it in the oil mixture then add wine and cook stirring until liquid is almost evaporated.

Stir in 1/2 cup simmering stock mixture and cook stirring over low heat until liquid is absorbed. Continue adding stock mixture in 1 cup batches stirring until absorbed after each addition. Total cooking time around 35 minutes or until rice is almost tender. Add spinach, nuts, cheese and cream to risotto and cook stirring until spinach wilts. Add pumpkin and stir into risotto. Pumpkin Risotto is great served with a hot crusty bread roll.

Enjoy your freshly made Pumpkin Risotto!

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