Thursday, 11 October 2012

PUMPKIN RISOTTO RECIPE




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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

Ingredients

300g Arborio rice
350g pumpkin purée
1000ml vegetable stock
1 tablespoon olive oil
4 shallots
2 cloves garlic
200g chestnut mushrooms
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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