More pumpkin folks! I think I am making the most of it. I am addicted 🙂
I have a few recipes I want to share.
This is something I have been making often in the past few weeks. It is no new recipe; pumpkin risotto is one of the most classic dishes. Rice goes particularly well with pumpkin as it gives it that creamy consistency and has that melt in your mouth factor.
It is also relatively quick to make. I would say peeling the pumpkin can be fiddly sometimes. Once you have done that it's almost job done! This risotto has very few ingredients: you don't really need that many after all, the pumpkin combined with sage gives it all the flavour it needs.
If I was on a diet I would certainly choose this dish; you don't have to add butter as the pumpkin is creamy anyway or you can substitute it with olive oil which is a better type of fat.
- Prep Time : 20 minutes
- Cook Time : 25 minutes
- Yield : 4
Gently fry the onion with a spoonful of olive oil.
Add the pumpkin chopped into small cubes with the sage leaves and cook it until soft (add some of hot water if it gets dry). Cook it for about 10 min.
Add the risotto and stir fry it with the pumpkin for a couple of minutes, season with salt and pepper then add the stock cube with some hot water.
Cook it according to packet instructions and keep topping it up with hot water as it dries out.
When it is cooked turn the heat off, add the butter and stir well.
Serve immediately sprinkled with grated Parmesan cheese and the parsley.