Pumpkin and Vegetable Risotto |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I was looking for a very vegetable-y risotto with lots of colour, and put this one together from several recipes. You can sear the capsicum under a hot grill or open flame for an added taste kick, and omit the cheese when serving to make meal vegan. Ingredients:
1 onion, chopped finely |
1 red capsicum, diced |
1/2 cup corn kernel |
1 small carrot, sliced |
1 tablespoon olive oil |
1 cup arborio rice |
3 cups vegetable stock |
1/8 teaspoon fresh ground black pepper |
100 g sun-dried tomatoes |
100 g spinach, washed and chopped |
1 cup cooked pumpkin, diced |
1/4 cup mushroom, sliced |
1 tablespoon parsley, chopped |
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil |
1/4 cup dry white wine (optional) |
2 -3 tablespoons parmesan cheese, shaved, to serve (optional) |
Directions:
1. Put pumpkin on to steam before continuing (if not already cooked).
2. Put stock on to boil in a medium saucepan, turn heat down to simmer when boiling.
3. Fry onion in oil in a large saucepan until transparent, add capsicum, corn and carrot and fry another 3 minutes.
4. Stir in rice and stir over heat for 1 minute.
5. Add 1 cup of hot stock and black pepper, bring quickly to the boil.
6. Simmer till stock is absorbed, then gradually add remainder of stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more. If desired, add wine after stock.
7. Stir continuously until rice is tender but firm.
8. Stir in remaining vegetables and herbs, and stir gently till heated through.
9. Garnish with parmesan cheese and/or extra parsley.
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