Topic: pumpkin risotto

[Diana]

Have been asked for this so here it is

1/2 litre stock (or as much as rice will take)
1 onion
olive oil
150g risoto rice
250g pumpkin or squash diced small
1tbs fresh herbs (1tsp if dried) - sage works well as does thyme

Soften onions in oil (don't allow to brown)
Add herbs. Stir. Add rice. Stir for 2 mins.
Add 1/3 of stock + cook until absorbed by rice.
Add pumpkin + a little stock.

From then on keep adding stock a little at a time until all stock absorbed, pumpkin soft and rice "Al Dente".

If you stir in a thingy of butter just before serving it adds a nice shine + creamy texture

Enjoy

D

[ellkebe]

Many thanks for this Diana - will get to work persuading OH to make it.  No point me doing it - I can grow things (just about!) but I'm a disaster in the kitchen  :(

[wardy]

Lovely.  I've had made pumpkin rissotto and it is fantastic.  Good way of using up your other veggies as well

[sammyd]

thanks for the recipe...

i made it last night with butternut squash and sage from the lottie... with a drop of pinot grigio.....

very nice indeed with some pork chops salad and some more pinot grigio....

mm mm

[Black Forest Dan]

I made some last night and it was delicious - even my daughter enjoyed it (she's not much of a rice fan usually) - a good way to use up pumpkin!

(But I forgot the thingy of butter!)

Thanks Diana!

Dan.

[Diana]

Glad you all like it

OH going on Pumpkin strike here - he's had it in that many ways in recent weeks.

I'm planning Pumkpin Cake next ::)