Creamy Autumnal Risotto
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 Tbsp butter
- 1 small onion (finely chopped)
- 1 clove garlic cloves (chopped)
- 1 ½ cups Risotto (rinsed)
- ⅜ cup dry white wine
- 4 cups Pumpkin (peeled and roughly chopped)
- 3 cups vegetable stock (hot)
- 1 bay leaf
- lemon zest (from 1/2 a lemon)
- ½ cup Parmesan (grated)
- chopped parsley (to garnish)
Preparation steps
1.
Heat the oil and butter in a wide pan and gently cook the onion and garlic until soft but not brown.
2.
Stir the rice into the pan and cook for 2 minutes, stirring all the time, then add the wine and let it bubble.
3.
Gently stir in the pumpkin then add a ladleful of the hot stock along with the bay leaf. Stir gently until the stock has been absorbed then continue adding the stock a little at a time until the rice and pumpkin is tender.
4.
Season with salt and pepper, stir in the lemon zest and serve with the parmesan scattered over and garnished with the parsley.
