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
Instructions
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.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Some cookies are essential to the functioning of the site, but others are non-essential for analysis and marketing. Please visit our Privacy page for more information and how to disable these non-essential cookies.
Strictly Necessary Cookies
WordPress uses cookies to identify customers’ sessions which are used for interactions with Woo Commerce, our e-commerce platform. These cookies are required for basic checkout functionality and are therefore always enabled.