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