Pumpkin Risotto

This recipe has been an absolute favorite over the last 5 or so years in our household. It is easy,cheap & and absolutely delicious. I absolutely love pumpkin and it matches so well with so many other ingredients.You could add chorizo,some prawns,keep it vego and just top with goats cheese and basil ( my absolute fav!) The varieties are endless.

Just keep in mind not to over work or overcook the aborio rice as it will just become slosh. Follow the steps and you will have an incredible restaurant worthy dish to serve the family for 1/4 of the price....WINNING!!!

Pumpkin Risotto

INGREDIENTS

4 Cups (1Litre) Vegetable Stock

1 Tbsp Butter

1 Tbsp Olive Oil

1 Small Onion Finely Diced

1 Garlic Clove Crushed

1 ½ Cups Aborio Rice

200g Pumpkin Peeled Seeded Grated

½ Cup Parmesan Cheese Grated

50g Goats Cheese

Fresh Basil Leaves For Garnish

Method

Bring stock to the boil and than turn off. Set aside.

Melt the butter in a pan and cook onion and garlic until translucent. Add in the rice and turn into coated in the butter.

Add in the hot stock ¼ at a time, simmer and shake the pan occasionally. Add more stock once absorbed.Continue this process until all the stock has been added and the rice is cooked to al dente.

While the risotto is cooking place olive oil in a small saucepan and heat over a low heat and add in the grated pumpkin.Cook until soft and easy to mash.

Add cooked pumpkin and parmesan cheese to the risotto and gently stir through until combined. Spoon onto a plate and sprinkle goats cheese and fresh basil leaves over the top. DELISH!

Enjoy & Cook With Love xxx