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