Ingredients (serves 4)
- 2 cups Pumpkin peeled & diced
- 2 Garlic cloves
- 1 Onion peeled & chopped
- 1 litre Chicken stock
- 1 cup Parmesan grated
- 125 grams Pistachio nuts
- 200 grams Arborio rice
Method
- Sauté onion & garlic in pan until soft.
- Par boil, or microwave pumpkin until just tender, drain, add to pan. Cook until soft.
- Add rice & gradually add chicken stock, stirring continuously until stock has been almost fully absorbed and rice is tender.
- Add pistachio nuts and parmesan and stir until cheese has blended in.
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