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Pumpkin risotto
Give your traditional autumn dishes an Italian twist with this creamy pumpkin risotto
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Each serving contains:
LOW
SALT
0.2g
LOW
SUGAR
5.7g
LOW
SAT
3.9g
LOW
FAT
9.8g
Ingredients
switch to imperial- 1 tsp olive oil
- 1 small pumpkin, chopped into bite-size pieces
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 225g Arborio rice
- 1 litre hot low-sodium chicken / vegetable stock
- Small glass of white wine (optional)
- 25g freshly grated Parmesan cheese
- Parmesan shavings, to garnish
Method
Heat the oil in a large heavy-based saucepan, add the pumpkin, onion and garlic and fry until the onion is soft but not brown.
Add the rice to the pan and carry on cooking for 2 minutes, stirring all the time to coat the rice in the oil.
If you are using wine, add this to the rice and pumpkin mixture, and then add the stock a small amount at a time, stirring continuously. Allow the stock to be soaked up before adding more. Carry on until all the stock has been used up and the rice is cooked, it should be a rich creamy texture.
Stir in the Parmesan cheese and serve decorated with Parmesan shavings.
Other options
Squash could be used as an alternative to pumpkin.Nutritional information
| Nutrient | Per 100g | Per portion (412g) |
|---|---|---|
| Energy | 104kcal (437kJ) | 427kcal (1793kJ) |
| Protein | 2.5g | 10.2g |
| Carbohydrate | 14.0g | 57.6g |
| (of which sugars) | 1.4g | 5.7g |
| Fat | 2.4g | 9.8g |
| (of which saturates) | 0.9g | 3.9g |
| Fibre | 0.8g | 3.4g |
| Sodium | 0.02g | 0.07g |
| Salt | Trace | 0.2g |
Allergy advice
Contains: milk; stock cubes may contain wheat (gluten) and/or celery. Always read the label.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start
