Difference between revisions of "Pumpkin Risotto"
From Recipes
Jump to navigationJump to searchm (→Source: add category) |
m |
||
| (4 intermediate revisions by 2 users not shown) | |||
| Line 1: | Line 1: | ||
== Ingredients == |
== Ingredients == |
||
* 2 cups arborio rice |
* 2 cups arborio rice |
||
* 5 cups chicken stock |
* 5 cups chicken (or vegie) stock |
||
* 60g butter |
* 60g butter |
||
* 700g pumpkin, peeled & diced |
* 700g pumpkin, peeled & diced |
||
* olive oil |
* olive oil |
||
* 2-3 chicken breasts |
|||
* 1/2-1 cup finely grated Parmesan cheese |
* 1/2-1 cup finely grated Parmesan cheese |
||
* cracked black pepper |
* cracked black pepper |
||
| Line 13: | Line 12: | ||
Preheat oven to 190 degrees. |
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 or until rice & pumpkin are soft. |
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. |
Remove risotto from oven and stir the chicken, Parmesan, pepper, and parsley through it continuously for approx 5 mins. |
||
| ⚫ | |||
== Source == |
== Source == |
||
[[Modern Classics (Book 1)]] |
|||
[[Category:Recipes]] |
[[Category:Recipes]] |
||
[[Category: |
[[Category:Vegetarian recipes]] |
||
[[Category:Rice]] |
[[Category:Rice]] |
||
Latest revision as of 05:09, 12 May 2013
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.
