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Pumpkin and pea risotto recipe

Nothing says comfort like a creamy risotto – and this one is as light as it is tasty

Serves: 2

Ingredients

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What to do

  • 1. Chop pumpkin into squares and boil in a pot of water under tender.

  • 2. In a large pot heat olive oil on medium temperature, add chopped shallots/onions and sauté until clear.

  • 3. Add rice and stir through. Immediately add stock until rice is covered.

  • 4. Control heat accordingly; the rice should cook but not boil. Continue to stir. Every time the liquid absorbs, add some more – never let it dry, or it will stick to the bottom of the pan!

  • 5. Once all the stock has been absorbed start adding white wine, a cup at a time until absorbed. Make sure you watch your pumpkin! When it’s done, you can drain the cooking water into your risotto for extra nutrients. Keep the cooked pumpkin aside.

  • 6. Keep stirring and adding water until the rice is al dente. At this point, add the cooked pumpkin and stir through.

  • 7. Add salt and pepper to taste.

  • 8. Just before dishing up, stir through frozen peas – the heat of the risotto will defrost them and they will be fresh and crunchy.

  • 9. Dish up and top with fresh herbs.

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