Simple Pumpkin Risotto

    40 minutes

    This is a very easy risotto to make, a lot less fuss than traditional pumpkin risottos, and it is healthy, tasty and light.

    1 person made this

    Serves: 2 

    • 200g rice
    • 1 white onion, diced
    • 1 clove garlic, minced
    • 200g pumpkin, diced
    • 4 cups vegetable stock
    • salt and pepper, to taste
    • 4 sage leaves
    • fresh rosemary, to taste
    • 2 tablespoons butter
    • grated Parmesan, to serve

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a saucepan, melt the butter and saute onion and garlic 2-3 minutes. Add the pumpkin and a ladle of the stock. Stir.
    2. Add the rice to the saucepan and stir well. Keep adding ladles of stock, stirring until absorbed. Cook until the rice is tender.
    3. Stir in the sage and rosemary. Serve, sprinkled with Parmesan.

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