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pumpkin risotto

5.0

(8)

www.carolinescooking.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 3

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.

Step 2

Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).

Step 3

Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.

Step 4

Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around 1/2 to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start but more towards the end.

Step 5

Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.

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