Pumpkin Risotto

Name: Pumpkin Risotto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: For 4–6 people
Ingredients: 4–5 tbsp grated Parmesan cheese; Salt and pepper; Salt and pepper; 225 g/8 oz/2 cups pumpkin or butternut squash, peeled and cubed; 225 g/8 oz/2 cups pumpkin or butternut squash, peeled and cubed; A pinch of saffron or turmeric; A pinch of saffron or turmeric; 285 g/10 oz/1⅓ cups Italian rice: Arborio, Vialone Nano, etc.; 2 or 3 bay leaves; 285 g/10 oz/1⅓ cups Italian rice: Arborio, Vialone Nano, etc.; 285 g/10 oz/1⅓ cups Italian rice: Arborio, Vialone Nano, etc.; 2 tbsp olive oil; 1 stick celery, finely sliced

Preparation info

For
4–6
people

Difficulty
Easy
Ready in
55 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This rich golden risotto should be made with a good flavoursome stock, such as the meat stock, or the vegetable stock in the same section for a vegetarian risotto.

Ingredients

2 tbsp olive oil
1 stick celery, finely sliced
285 g/

Stock
Spicy

Method

Heat the stock in a saucepan and let it simmer while you are cooking the risotto.

Heat the oil in another saucepan, sauté the celery for 1–2 minutes, and then add the rice. Stir this around for 2–3 more minutes. Pour in a ladleful of stock, add the bay leaves, stir the rice again and leave undisturbed for 1 minute. Then stir again until all the liquid has been absorbed by the rice. Add