Pumpkin Risotto
Serves 4 servings
Ingredients
- 3 cups (750ml) Vegetable stock
- 700 grams butternut pumpkin peeled, seeded and cut into 2cm cubes
- 3/4 cup Arborio rice
- 1/2 cup Parmesan grated
Instructions
- In a saucepan, bring the vegetable stock and pumpkin pieces to the boil.
- Reduce heat, cover and simmer for 10 minutes.
- Add the rice and continue to simmer for 20 minutes, stirring regularly, or until the rice is soft and most of the liquid has been absorbed.
- Stir through half the Parmesan and season with sea salt and pepper.
- Serve sprinkled with remaining Parmesan.