Pumpkin Risotto.
July 7th, 2009
This risotto is a great winter dish, try serving it with a little red wine vinegar as a contrast to the sweetness of the pumpkin.
Makes two serves.
Ingredients.
- 1 1/4 cup of aborio rice
- 1 onion, finely chopped
- 2 clove of garlic finely chopped
- 1 tablespoon dairy free margarine
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 3 cups of stock
- 3 cups grated pumpkin
- 10 basil leaves roughly chopped
Method.
In a saucepan leave the stock to simmer.
In a heavy bottomed pan melt the margerine with the olive oil. Add the onions and saute until soft.
Add the garlic and rice and stir until the rice is well coated with the oil. Add the wine and deglaze, stir through. Let the wine cook off for a minute .
Slowly add the stock one cup at a time, stirring constantly. Waiting for the stock to be absorbed between cups. If you run out of stock just add water instead.
While the risotto is cooking add the grated pumpkin and 1/4 cup of water to a saucepan. Cook on a medium heat until the pumpkin is soft. Purée the pumpkin in a blender and set aside.
When the rice is almost cooked add the pumpkin and basil. Season with salt and pepper to taste.
Serve with crusty bread.