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.
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
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Method Prep:15min › Cook:40min › Ready in:55min
Heat the stock in a saucepan, bringing it to a simmer and then keeping it covered on low heat.
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.
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.
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.
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.
Serve immediately, with grated Parmesan or Pecorino Romano, if desired.
You can find tinned 100% pumpkin puree in speciality shops. You can also make your own with this recipe.