Pumpkin & Ginger Risotto
This delicious Pumpkin & Ginger Risotto recipe is taken from the Dairy Diary.
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
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.