Difference between revisions of "Pumpkin Risotto"

From Recipes
Jump to navigationJump to search
m (moved Pumpkin Chicken Risotto to Pumpkin Risotto: We don't use the chicken.)
Line 22: Line 22:


[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Vegetarian]]
[[Category:Vegetarian recipes]]
[[Category:Rice]]
[[Category:Rice]]

Revision as of 23:17, 11 October 2011

Ingredients

  • 2 cups arborio rice
  • 5 cups chicken (or vegie) stock
  • 60g butter
  • 700g pumpkin, peeled & diced
  • olive oil
  • 1/2-1 cup finely grated Parmesan cheese
  • cracked black pepper
  • 2-3 tbsp chopped flat-leaf parsley

Method

Preheat oven to 190 degrees.

Place rice, stock, butter, & pumpkin in an ovenproof dish and cover tightly with lid or aluminium foil. Bake for at least 45 mins (often takes 1 1/2 hours) or until rice & pumpkin are soft.

Remove risotto from oven and stir the chicken, Parmesan, pepper, and parsley through it continuously for approx 5 mins.

NB: original recipe included chicken (2-3 chicken breasts). If you wish to include chicken, while risotto is baking, add a little oil to frying pan over medium heat and cook chicken until cooked through. Allow to cool slightly, then chop.

Source

Donna Hay 'Modern Classics'