Pumpkin Risotto (v)

Pumpkin Risotto (v)

Often used in Italian Cuisine, pumpkin provides a comforting addition to this risotto. The addition of fresh, hot red pepper gives a spicy kick to this dish.

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Recipe

To Serve

  • Carnaroli Rice
    300 grams
  • Thick vegetable stock
    1 litres
  • White wine
    1 glass
  • Butter
    80 grams
  • Pumpkin
    200 grams
  • Fresh hot red pepper
    1
  • Onion
    1
  • Parmesan, grated
    50 grams
  • Extra virgin olive oil
    1
  • Salt & Pepper (to taste)
    1
  • Large saucepan

Method

1

Chop the onion and the pumpkin; remove the stem and seeds from the red pepper and cut into small pieces.

2

Heat a little extra virgin olive oil in a saucepan and lightly fry the onion, pumpkin, red pepper and the rice. Add the thick vegetable stock and stir continuously for 10 minutes until the risotto becomes creamy.

3

Season with salt and pepper to taste. Add the butter and the grated parmesan cheese, stir well and serve.

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