Pea and Pumpkin Risotto

Preparation info
  • Serves


    • Difficulty


Appears in

By Neil Perry

Published 2005

  • About

This is simple and gratifying. Peas and pumpkin have a special affinity. You can use chicken stock, and I do quite often; however, it is easier to boil the pumpkin in water and keep that to cook the risotto in. As with nearly all risottos the last lot of ingredients are added already cooked, and are simply reheated. Don’t worry about using fresh peas. If they are not young and fresh, frozen peas are a good substitute, as I have said before. Conventional wisdom says to use a high-sided sauce