Difference between revisions of "Pumpkin Risotto"
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== Source == |
== Source == |
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[[Modern Classics (Book 1)]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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[[Category:Vegetarian]] |
[[Category:Vegetarian recipes]] |
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[[Category:Rice]] |
[[Category:Rice]] |
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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.
