Both roasted and mashed pumpkin are added to a simple Parmesan and rosemary risotto to make this flavourful autumn dish.
Took shortcuts. I never do the 'heat the stock' thing, just make sure its at least room temp - and I don't really add ladle by ladle... I find that this a) takes less time and b) makes rice the exact right texture... I also added a big handful of rocket and a large onion. - 25 Aug 2010 (Review from Allrecipes AU | NZ)
I never thought to mash the pumpkin before adding it to risotto. What a great idea. Fantastic flavour and colour. - 16 Jun 2009 (Review from Allrecipes AU | NZ)
Altered ingredient amounts. I actually didn't roast the pumpkin, I just cooked it in the stock for about five minutes and I added lots of rocket!! both in the risotto itself and for serving. - 11 Jun 2009 (Review from Allrecipes AU | NZ)