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  • Serves 6
  • 60 minutes
  • Difficulty Medium
  • 9 Ingredients

3 Comments

A delicious vegetable risotto or base to any other risotto


Ingredients (serves 6)

  • 500gms Pumpkin
  • 3 Carrots
  • 1 cup Frozen peas and corn
  • 1 Onion diced
  • 4 diced/crushed garlic cloves
  • 1 litre Vegetable / chicken stock or water
  • 1 tbsp Olive oil plus extra for roasting
  • 2 cups Aborio rice
  • 1/2 cup Parmesan

Method

  1. Dice half the pumpkin and half the carrot - roast at 220°c with olive oil, salt and pepper for 20-30 mins or inter tender and roasted through.
  2. Steam or boil remaining carrot and pumpkin.
  3. Meanwhile put oil in large non stick pot then add onion and garlic. Stir in medium heat until translucent. Add rice. Store for a minute or two until rice is coasted in oil.
  4. Add stock/water 1 cup at a time. Allow stock to absorb between each cup.
  5. Add peas and corn.
  6. Mash the carrot / pumpkin you boiled or steamed and add to risotto
  7. Add roast veg. Mix.
  8. Serve with Parmesan

  • A delicious recipe for the young ones. Thanks!

    Reply

  • Risotto is a food that we love to eat when we need to fill stomachs. Thanks for sharing your risotto recipe. It does indeed look and sound tasty.

    Reply

  • Love how many veggies are in this! I do a dodgy pressure cooker risotto that saves a bunch of time, keen to try some of these ads ins

    Reply

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