Pumpkin and sweetcorn risotto

    Pumpkin and sweetcorn risotto

    74saves
    40min


    3 people made this

    About this recipe: A vibrant, golden-yellow vegetarian risotto that looks good, tastes wonderful and is packed with healthy beta-carotene and fibre. The mozzarella added right at the end melts into a creamy deliciousness. Serve with a crisp green leaf salad.

    Ingredients
    Serves: 4 

    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 1 garlic clove, crushed
    • 225g risotto rice
    • 500g pumpkin or 1 small butternut squash, peeled, deseeded and cut into 1cm pieces
    • 2 large fresh sage leaves, finely chopped
    • pinch of saffron
    • 850ml vegetable stock, hot
    • 150g frozen sweetcorn
    • 125g mozzarella cheese, diced
    • 50g pumpkin seeds

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a large, heavy-based pan over a moderate heat. Stir in the onion and garlic and cook gently for 4–5 minutes until softened but not browned, stirring occasionally.
    2. Stir in the rice, pumpkin or butternut squash and sage leaves and cook for 2 minutes longer. Stir the saffron into the hot stock, then pour about a quarter of the stock into the pan and stir well until it has almost all been absorbed, stirring frequently.
    3. Continue adding the stock, only a ladleful at a time, making sure each is almost completely absorbed before adding the next, and stirring frequently to produce a creamy texture.
    4. With the last addition of stock add the sweetcorn and stir well. Once all the stock has been absorbed and the rice is tender (this will take about 20 minutes), stir in the mozzarella cheese.
    5. Season to taste, then cover the pan and allow to stand for about 5 minutes. Sprinkle the risotto with the pumpkin seeds and serve at once.

    variations

    In summer you can replace the pumpkin with courgettes. Cut these into small pieces and add to the risotto with the sweetcorn in step 4 as they do not need a long cooking time.

    cook's tip

    The secret of a good risotto lies in using the right rice – arborio, carnaroli or vialone nano – and a well-flavoured stock that should be added gradually.

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    Reviews (2)

    Raven
    by
    1

    Good recipe, Did not have the pumpkin seeds and used chicken stock instead of vegetable stock and kumera instead of pumpkin but this went very nicely with the pan fried chicken and salad. Will do again. - 21 May 2012

    by
    0

    I really enjoyed this, great colour and tasty. I used chicken stock and put in a little sweet chili sauce for a bit of bite. Great recipe, thanks. - 10 Oct 2012

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