Pumpkin risotto

    Pumpkin risotto

    31saves
    55min


    1 person made this

    About this recipe: Being allergic to milk, I wanted to come up with a creamy-tasting risotto without all the dairy found in most recipes. Due to the pumpkin puree, this risotto is creamy and satisfying, despite being quite low in fat! This recipe yields four starters, or two generous mains.

    Ingredients
    Serves: 4 

    • 525ml vegetable or chicken stock
    • 1 tablespoon olive oil
    • 3 shallots, finely chopped
    • 2 cloves garlic, minced
    • 125g chestnut mushrooms, chopped
    • 175g Arborio rice
    • 200g pumpkin purée
    • 125g frozen garden peas
    • pinch freshly grated nutmeg
    • salt and freshly ground black pepper to taste

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the stock in a saucepan, bringing it to a simmer and then keeping it covered on low heat.
    2. Place the olive oil, shallots and garlic in a large frying pan and sweat on medium-low heat. When shallots are soft and translucent, add the mushrooms and increase the heat to medium.
    3. Once the mushrooms are browned, stir in the rice, coating it thoroughly with the mixture. Add one third of the heated stock, along with the pumpkin purée. Stir continuously until the rice has absorbed most of the liquid.
    4. Add another third of the stock. Stir, and after the liquid has been absorbed, add the remaining stock as needed along with the peas, nutmeg, salt and pepper.
    5. Once nearly all the liquid is absorbed, test rice to ensure it is cooked al dente. If the rice needs to cook more but you've used all the stock, simply add a bit of hot water from the kettle and continue to cook over medium heat. Once the rice has absorbed the water, test again.
    6. Serve immediately, with grated Parmesan or Pecorino Romano, if desired.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree in speciality shops. You can also make your own with this recipe.

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