0:10

To Prep

0:40

To Cook

12

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Pumpkin, basil and pine nut risotto

Ingredients
    • Method
    • Notes
    1. Step 1

      Place the stock and 1 cup (250ml) water in a saucepan. Bring to the boil. Reduce heat to low and simmer.

    2. Step 2

      Meanwhile, melt the butter in a large saucepan over medium heat. Add the leek and cook, stirring, for 2 mins or until leek softens. Add the pumpkin and cook, stirring occasionally, for 8-10 mins or until the pumpkin is just tender.

    3. Step 3

      Add the rice to the pumpkin mixture and stir to coat. Add the wine and cook, stirring, for 2 mins or until evaporated. Add 1 cup (250ml) of the simmering stock to the pumpkin mixture and stir until the liquid evaporates. Continue adding 1/2 cupfuls of stock, stirring after each addition until the liquid is absorbed, for 20-25 mins or until the rice is just tender.

    4. Step 4

      Add the grated parmesan and shredded basil and stir to combine. Spoon risotto into bowls and top with sour cream, pine nuts, basil leaves and shaved parmesan.

    Perfect Pumpkin: The secret to making sure your pumpkin cooks at the same time is to cut it into small, ever-sized pieces – aim for about 3cm cubes.

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