Pumpkin and Parmesan Risotto
½ Small Pumpkin
2 cups Arborio Rice
½ Small Red Onion
2 Tbsp. Olive Oil
1 handful Fresh Basil
2 Clove of Garlic
2 cups Vegetable Stock
½ Cup White Wine
100g Fresh Parmesan
Salt and Pepper
- Chop pumpkin into small cubes, roughly 1-2cm cubes and place in pot of salted boiling water. Cook for 10-15 minutes or until soft. Strain excess water and set aside. In a large frying pan, add salt and pepper, diced red onion, crushed garlic clove and olive oil. Heat to medium temperature and add Arborio rice, stir until completely coated in oil.
- Add cooked pumpkin pieces to the frying pan and stir gently for 2-3 minutes. Gradually add vegetable stock, one tablespoon at a time, stirring slowly. Once all the vegetable stock has been added, stir through white wine.
- Cover risotto and reduce to low heat. Stir occasionally and add extra water if necessary. Once risotto is soft, add grated Parmesan cheese and serve immediately.
Garnish with basil and balsamic glaze. Serves 4
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