How to Cook a Simple Pumpkin Risotto

by Ian Eyles

Supplies

  • 1 Cup Arborio rice
  • 6 Tablespoons Parmesan
  • 1 Onion
  • 2 Garlic
  • 3 Cups Beef stock
  • 2 Pinches Mixed herbs
  • 250 Grams Diced Pumpkin
  • 50 Grams Diced butter
  • 2 Tablespoons Olive oil
  • Salt and pepper to taste
  • Instructions

    Step 1

    Finely chop a brown onion and two cloves of garlic.

    Step 2

    Cube up the pumpkin into small pieces. This will ensure they cook in the risotto.

    Step 3

    Make you own or mix up 750mls (3 cups) of beef stock in hot water.

    Step 4

    Measure out one cup of the arborio rice.

    Step 5

    Heat the olive oil and add the onion & garlic over a medium heat. Cook for two minutes stirring constantly.

    Step 6

    Add the arborio rice to the pan and stir through the oil, onion and garlic.

    Step 7

    Keep stirring for two minutes.

    Step 8

    Stir in 1/3 of the stock and mix through. Let it cook for five minutes or until the mix absorbs the stock.

    Step 9

    Add the next 1/3 of stock and the pumpkin pieces. Cook for another five minutes or until absorbed.

    Step 10

    Stir in the final 1/3 of stock cooking for another five minutes.

    Step 11

    Season with a little salt and fresh ground black pepper to taste.

    Step 12

    Add a little extra stock if the mix gets too dry.

    Step 13

    Cube the butter at room temperature.

    Step 14

    Have the six tablespoons of Parmesan ready to go.

    Step 15

    Add the butter and stir through just before serving.

    Step 16

    The last item is the Parmesan which is stirred through just before plating up.

    Step 17

    This is how mine turned out just before plating up.

    Step 18

    Add a pinch of dried herbs to stir in then dish up.

    Step 19

    Add one final pinch of herbs for garnish and serve it forth.