Pumpkin risotto recipe

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  • Serves 6
  • 20 mins to prepare and 1 hr to cook
  • 260 calories / serving
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Bring a large saucepan of salted water to the boil and cook the pumpkin until just tender; 8-10 minutes usually.

Heat the butter and olive oil together in a large heavy-based saucepan over a medium heat. Sauté the shallots gently for 4-5 minutes then add the garlic and and cooked pumpkin and continue to cook for a further 2 minutes.

Add the rice and coat thoroughly in the butter, oil and shallot mixture and cook for 3-4 minutes or until the grains start to turn translucent. Add the white wine and increase the heat to allow it to evaporate almost entirely.

Add a ladle of hot vegetable stock to the risotto one at a time, stirring frequently until it is absorbed into the rice.

Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes.

Adjust the seasoning as necessary. Stir through the Parmesan just before serving. Ladle into serving glasses and garnish with some black pepper before serving.

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  • Ingredients

  • ½ small pumpkin, peeled, de-seeded and diced
  • 200g arborio rice
  • 30g butter
  • 30ml olive oil
  • 100ml dry white wine
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1l vegetable stock, kept hot on the stove
  • 50g Parmesan, shaved finely
  • salt
  • pepper
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  • Energy 1088kj 260kcal 13%
  • Fat 12g 17%
  • Saturates 5g 25%
  • Sugars 1g 1%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 28.2g Protein 6.2g Fibre 0.7g

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