Pumpkin Risotto Pumpkin Risotto Risotto doesn’t have to be full of fat and calories – this recipe contains hardly any fat at all, just watch the cheese! Ingredients 175g Arborio rice 200g pumpkin puree (make this yourself by roasting a pumpkin in the oven, then scoop out the flesh and blitz briefly in a blender) 525ml vegetable stock 3 shallots, finely diced 2 garlic cloves, finely diced 125g mushrooms, thinly sliced 125g peas Salt and pepper 1 tbsp. olive oil Optional: 25g grated parmesan cheese Method 1.Put the stock into a large saucepan and bring to a simmer, then reduce to the lowest heat and keep warm. 2.Heat the oil in a large, wide frying pan. Add the shallots and garlic and cook very gently for 10-15 minutes until soft and sweet. Increase the heat and add the mushrooms and cook for another few minutes. 3.Add the rice and stir well so that it gets coated in the oil and onions. Fry for a few minutes, until the grains of rice start to turn translucent around the edges. 4.Add the pumpkin puree and around a fifth of the stock. Stir well, and keeping the risotto at a medium heat cook until the rice has absorbed most of the liquid and the liquid remaining in the pan is thick. 5.Continue adding stock a ladleful at a time, waiting until one ladleful is absorbed before adding another. Stir the mixture frequently. 6.Once all the stock has been added season the risotto well and add the peas. Cook for three or four minutes and then remove from the heat. 7.If using parmesan cheese, stir this in and then cover the risotto for a few minutes before serving. Our Tip: Up the vegetable content by wilting spinach into the risotto right at the end of the cooking time. Also, if you want to increase the flavour, try adding a glass of low-cal white wine to the risotto before you add the stock or puree. Allow the rice to absorb the wine before adding any stock. Calories per serve: 283
Posted on: Sun, 25 Jan 2015 07:46:24 +0000
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