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A vibrant, golden yellow vegetarian risotto that looks good, tastes wonderful and is packed with healthy betacarotene and fibre. The mozzarella added right at the end melts into creamy goodness. Serve with a crisp green leaf salad.
2 portions vegetables
The secret of a good risotto lies in using the right rice — arborio, carnaroli or vialone nano — and a well-flavoured stock that should be added to the risotto gradually.
*In summer you can replace the pumpkin with zucchini. Cut into small pieces and add to the risotto with the corn in step 4 as it does not need a long cooking time.
*For a greener version of this risotto, omit the saffron, sage and pumpkin and add 150 g chopped English spinach leaves and 2 tablespoons chopped fresh basil leaves with the corn in step 4.