Pumpkin Risotto
30'
Hard
12345
Serves 4
½ butternut pumpkin, peeled, deseeded and diced
Bertolli Extra Virgin Olive Oil Orginale
1½ cups ‘vialone nano’ rice or Arborio rice
1 red onion, peeled and diced finely
1L vegetable stock
½ cup dry white wine
3 garlic cloves
A generous handful of parmesan cheese
Thyme
Salt and pepper
STEP 1
Heat stock in a saucepan on low.
STEP 2
Place oil and onion into a large frypan on medium heat and sauté for 3-4 minutes until translucent.
STEP 3
Add garlic and sauté for a further minute.
STEP 4
Add pumpkin and sauté, stirring occasionally, until pumpkin is browned.
STEP 5
Add rice and wine, stirring until almost absorbed. Begin adding stock, a ladle at a time, stirring often until rice has absorbed it. Then add another ladle of stock. Repeat this step, always stirring, until the rice is tender and you’ve used all the stock. The risotto should be quite runny.
STEP 6
Add parmesan, thyme to taste and salt and pepper to taste. Stir one last time then serve.
Recipe by Melanie Lionello, From My Little Kitchen.
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