Pumpkin, pecan and fig risotto

    40 minutes

    A velvety smooth vegetarian risotto that goes great with any meat accompaniment.

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    Serves: 6 

    • 500g arborio rice
    • 3 tablespoons olive oil
    • 2 tablespoons (40g) butter
    • 3 cups (750ml) chicken stock or vegetable stock
    • 1 bottle (750ml) white wine
    • 2 medium onions, diced
    • 2 cups of pumpkin, cubed and microwaved/steamed until soft
    • 2/3 cup dried figs, chopped roughly
    • 1/2 cup pecans, lightly toasted then chopped roughly
    • 1 cup green beans
    • 1 1/2 cups (155g) pecorino or parmesan cheese (I like cheese!!)
    • cracked black pepper and salt to taste.

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a smaller pot, gently bring the stock and the wine to a simmer.
    2. In a large saucepan, saute the onion in the oil and butter until translucent over a medium to high heat.
    3. Add the arborio rice to the onion and toss until well coated and a golden colour.
    4. Ladle in the stock mix until the rice is just covered. Stir the rice gently (so it won't stick to pan) until the majority of the liquid is absorbed.
    5. Repeat previous step until rice is al dente.
    6. Add the green beans so that they just cook from the heat from the risotto and add the pumpkin and stir through. The pumpkin will begin to break down but this is the plan.
    7. By this stage, the beans should be just cooked, almost like they were blanched.
    8. Add the figs, salt, pepper, pecans and 3/4 of the cheese. Stir well.
    9. Garnish with the remaining cheese.

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