Pumpkin Risotto

1 tbs olive oil
1 large onion diced
2 cups arborio rice
5 cups vegetable stock
2 cups of finely diced pumpkin
1 tsp finely grated fresh ginger
1 tsp finely grated nutmeg
1 tbs chopped parsley

Fry the onions in the olive oil till soft (but not brown), add the rice and stir in well, allow to cook for 2-3 minutes. Add vegetable stock 1/2 cup at a time allowing it to be fully absorbed before adding the next 1/2 cup. Add the diced pumpkin, ginger and nutmeg and keep adding the vegetable stock. Stir frequently. Taste from time to time, when rice is cooked to your liking stir in chopped parsley.

Can be served as it is or add some finely grated parmesan cheese.

June's Rosotto

June's Risotto



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