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Pumpkin & Ginger Risotto

Pumpkin & Ginger Risotto

 

Serves 4

Time 45 minutes

Calories 454 Fat 10g of which 1.3g is saturated

Suitable for vegetarians

 

Olive oil 3 tbsp

Onion 1 large, peeled and chopped

Leek 1 large, trimmed, washed and sliced

Pumpkin 1 small, weighing about 1kg (2lb 3oz), deseeded, peeled and chopped

Root ginger, 5cm (2in), peeled and finely chopped

Garlic 2 cloves, peeled and finely chopped

Arborio risotto rice 375g (13oz)

Hot vegetable stock 1 litre (1¾ pints)

Parmesan-type cheese to serve

Chopped coriander 4 tbsp to garnish

 

1 Heat oil in a large non-stick pan and cook vegetables, ginger and garlic for 10 minutes or until they start to soften, stirring frequently.

2 Add rice and cook for 1 minute, stirring. Add hot stock, stir well and cook gently until all liquid has evaporated (this should take 20-25 minutes) and rice is tender. Stir frequently to make sure rice doesn’t stick. If rice cooks too quickly, just add a little more hot stock.

3 Season to taste with salt and freshly ground black pepper. Spoon into warm bowls and serve scattered with grated Parmesan and coriander.

 

A Dairy Diary recipe.

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