I love Risotto! and kingsley is now a major lover of Risotto too! I had some to finish up before we go on our vaca in a few weeks, and I had some pumpkin, so I put the two together and lunch was done! It was very delicious too 🙂 It ofcourse reminded me of fall, however here in NZ, summer is breaking through. It is a very filling dish and will make everyone happy. Alright let’s get to the recipe.
If you are wondering what a Risotto is: It is a class of Italian dishes of rice cooked in broth to a creamy consistency (Thanks Wiki!).
- Risotto – 1 1/4 cups
- Pumpkin- about half, peeled and cut into 1cm cubes
- Onion – 1 finely diced
- Garlic – 3 cloves, minced
- Chicken Stock – 4-5 cups
- Parmesan cheese – 1/2 cup
- Salt to taste
- Black pepper
- Olive oil
Bring the stock to a boil and turn down the heat to simmer.
In another pan, cook the onions and garlic in the olive oil for about 5mins until soft. Add the risotto and pumpkin and cook for 2 minutes, stirring continously.
Add a cup of the hot stock in pan, and stir until the stock is absorbed. Continue to add cupfuls of stock until it is all absorbed. The risotto needs to be tender or al dente. This process should take 15mins.
Turn off the heat, and stir in the parmesan. Add some salt and pepper.
Garnish with some toasted walnuts or pine nuts.