Pumpkins are
fantastic food to eat, and certainly not just to be bought on Halloween. This
risotto is creamy and low in fat.
Serves 4
Ingredients300g Arborio rice
350g pumpkin purée
1000ml vegetable stock
1 tablespoon olive
oil
4 shallots
2 cloves garlic
200g chestnut
mushrooms
200g frozen garden peas
200g frozen garden peas
Pinch of nutmeg
Salt and ground
black pepper to season
Method
Finely chop the shallots, garlic and
mushrooms. Heat the olive oil in a frying
pan and gently fry the garlic and shallots until soft and translucent. Add the mushrooms.
Stir in the rice, coating it with the
mixture, and add the pumpkin puree and half of the stock. Stir well until the rice has absorbed most of
the mixture.
Add the remaining stock, then the peas, nutmeg, salt and pepper. Stir well and allow to simmer gently.
When the liquid has almost been
absorbed test the rice to ensure it is cooked al dente. Add more boiled water
and cook for longer if required.
Serve with grated Parmesan.
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