Easy Pumpkin Risotto

    Easy Pumpkin Risotto

    4saves
    45min


    1 person made this

    Risotto is a little time consuming to make but very simple and a delightful comfort food. Pumpkin and toasted walnuts make a simple dish very special.

    Ingredients
    Serves: 6 

    • 50g walnuts, coarsely chopped
    • 2 tablespoons olive oil
    • 3 eschallots, chopped
    • 450g peeled pumpkin, cubed
    • 2 cups (410g) risotto rice (Arborio)
    • 1 pinch cayenne pepper
    • 1 pinch dried thyme
    • 6 cups (or more) chicken stock
    • 50g freshly grated Parmesan cheese
    • salt and freshly ground black pepper

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Toast walnuts in a small pan and set aside.
    2. Heat oil in a medium pan and saute eschallots for 3-4 minutes or until soft and translucent. Add pumpkin and saute for 4-5 minutes, stirring occasionally.
    3. Stir in dry rice and saute for 3 minutes or until it begins to smell nutty. Add cayenne pepper and dried thyme.
    4. Gradually add the hot chicken stock, a cup at a time. When the rice has soaked up the stock, add the next cup. Stir constantly and scrape up any rice that sticks to the bottom. It should take about 20-25 minutes to use up all the stock.
    5. Remove pan from heat and stir in Parmesan and walnuts. Season with salt and pepper and serve immediately.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate