Pumpkin Risotto
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Pumpkin Risotto

I love Risotto! and kingsley is now a major lover of Risotto too! I had some to finish up before we go on our vaca in a few weeks, and I had some pumpkin, so I put the two together and lunch was done! It was very delicious too :) It ofcourse reminded me of fall, however here in NZ, summer is breaking through. It is a very filling dish and will make everyone happy. Alright let's get to the recipe
If you are wondering what a Risotto is: It is a class of Italian dishes of rice cooked in broth to a creamy consistency (Thanks Wiki!)

Beula Pandian Thomas

Ingredients

  1. 1 1/4 cups Risotto -
  2. half , 1 cm Pumpkin - about peeled and cut into cubes
  3. 1 Onion - finely diced
  4. 3 cloves Garlic - , minced
  5. 4 - 5 cups Chicken Stock -
  6. 1/2 cup Parmesan cheese -
  7. to taste Salt
  8. Black pepper
  9. Olive oil
  10. stock Bring the to a boil and turn down the heat to simmer

Method

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    In another pan, cook the onions and garlic in the olive oil for about 5mins until soft

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    Add the risotto and pumpkin and cook for 2 minutes, stirring continously

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    Add a cup of the hot stock in pan, and stir until the stock is absorbed

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    Continue to add cupfuls of stock until it is all absorbed

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    The risotto needs to be tender or al dente

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    This process should take 15mins

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    Turn off the heat, and stir in the parmesan

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    Add some salt and pepper

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    Garnish with some toasted walnuts or pine nuts

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