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.
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
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