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Pumpkin Risotto

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.
Makes

4

Portions
.Suitable for freezing
.Preparation

15

minutes
.

60

minutes cooking time
.140 C°, 275 F°, Gas Mark 1

Ingredients

  • Pumpkin 400g
  • 200g Risotto Rice
  • 2 tsp Cumin
  • 3 cloves Garlic
  • 25g Butter
  • 1 litre vegetable stock
  • 50g parmesan cheese
  • Olive oil
  • 1 Onion thinly sliced

Method

  1. Heat the oven to gas mark 4
  2. Cur the pumpkin into small cubes
  3. Drizzle with oil and roast for about 30mins
  4. Whilst the pumpkin is roasting cut up the garlic very finely and melt the butter in a pan
  5. Add the garlic and onion and cook until soft and translucent
  6. Add the rice and cumin, stirring well.
  7. On a low heat, add the stock 1 ladel at a time, stirring until it has disappeared each time. Contiue this until the stock is all gone. If the rice isn't cooked add some more stock.
  8. Once cooked stir in the pumpkin and cheese.
  9. Serve immediately.

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