19 th 
Pumpkin Risotto
Total
Time: 50 mins
Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4
Ingredients
30 mls olive oil
1 small onion, finely chopped
375 gram(s)(13oz) Arborio rice
175ml (6fl oz) white wine
700 gram(s) (1½lb) pumpkin, the
flesh scooped out and chopped into small chunks, seeds discarded
1sprig(s) fresh rosemary
1 vegetable stock cube, made up with 1.1-1.4 litres (2-2½ pints)
boiling water
75 gram(s) (3oz) butter
50 gram(s) (2oz) Parmesan,
grated
Method
In a large pan, heat the oil. Add the onion and cook for about 5-6 minutes until soft. Stir in the rice and cook, stirring for 1-2 minutes. Add the wine and simmer for a few minutes until there is about a tablespoon of wine left.
Add the pumpkin flesh and sprig of rosemary and add a ladleful of hot stock to
the rice, stirring well. Bring to the boil then reduce the heat to a simmer. As
the liquid is absorbed, gradually add more stock, a ladleful at a time,
stirring frequently until the rice is cooked - about 20 minutes.
To serve, stir in the butter and Parmesan and season with salt and black pepper.
COOK'S TIP
As an alternative make up the stock with a good fresh pumpkin soup mixed with vegetable stock.
Check out more Prima recipes at Allaboutyou
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