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Pumpkin & Ginger Risotto
Rated 5.0 stars by 1 users
Category
Mains, risotto
Cuisine
British
Author:
Emily Davenport
Servings
4 servings
Prep Time
15 minutes
Calories
454
This tasty risotto recipe is warming and delicious, and perfect for chillier days. This scrumptious Pumpkin & Ginger Risotto recipe is taken from the Dairy Diary Collection.
Ingredients
- Olive oil 3 tbsp
- Onion 1 large, peeled and chopped
- Leek 1 large, trimmed, washed and sliced
- Pumpkin 1 small, 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
Directions
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.
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.
Season to taste with salt and freshly ground black pepper. Spoon into warm bowls and serve scattered with grated Parmesan and coriander.
Nutrition
Calories 454, Fat 10 grams, Saturated Fat 1.3 grams
