Sweet pumpkin and salty parmesan combine in this family-friendly risotto.
Ingredients
- 1.25L (5 cups) Massel salt reduced chicken style liquid stock
- 1 sprig fresh rosemary
- 1 tablespoon olive oil
- 40g butter
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 330g (1 1/2 cups) arborio rice
- 450g butternut pumpkin, peeled, seeded, cut into 1.5cm pieces
- 70g (1 cup) shredded parmesan
- 2 tablespoons chopped fresh continental parsley
- Shaved parmesan, to serve
Method
- Step 1Bring the stock and rosemary just to the boil in a medium saucepan over high heat. Reduce heat and hold at a gentle simmer.
- Step 2Heat the oil and half the butter in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until soft and translucent. Add the rice and cook, stirring, for 2-3 minutes or until grains appear slightly glassy. Stir in the pumpkin.
- Step 3Add 1 ladleful (about 125ml/1/2 cup) of the simmering stock to the rice mixture and stir with a wooden spoon until the liquid is absorbed. Add the stock, 1 ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
- Step 4Remove from heat. Stir in the shredded parmesan, parsley and remaining butter. Season with salt and pepper. Divide the risotto among serving bowls. Top with shaved parmesan and season with pepper.
Nutrition
2400 kj
Energy
21g
Fat Total
10g
Saturated Fat
4g
Fibre
16g
Protein
80g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: Use a wooden spoon rather than a stainless steel spoon to stir risotto. Not only will the wooden spoon’s curved edges feel more comfortable in your hand, it won’t heat up or scratch the surface of your pan like a stainless steel spoon can.
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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