Pea and Pumpkin Risotto

Name: Pea and Pumpkin Risotto
Yield: Serves 4
Ingredients: sea salt; 60 ml (2 fl oz/¼ cup) dry white wine; 1.25 litres (44 fl oz/5 cups) pumpkin stock (see method) or chicken stock; 60 g (2¼ oz) unsalted butter, at room temperature; 25 g (1 oz/¼ cup) grated Parmesan, plus extra, to serve; 150 g (5½ oz/1 cup) fresh or frozen peas; ½ small red onion, finely diced; 325 g (11½ oz/1½ cups) arborio rice; freshly ground pepper; 3 tablespoons chopped flat-leaf (Italian) parsley; 1 garlic clove, crushed; 600 g (1 lb 5 oz) butternut pumpkin (squash), peeled, seeded and cut into 2 cm (¾ inch) dice; 2 tablespoons extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

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

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Pasta and Rice

Risotto

No reviews for this recipe

The licensor does not allow printing of this title