Carrot and pumpkin risotto
A delicious vegie dish
Recipe taken from Cooking From the Market: Vegetables by Murdoch Books
Ingredients (serves 4)
- 90g butter
- 1 onion, finely chopped
- 250g pumpkin (winter squash), diced
- 2 carrots, diced
- 2 litres (8 cups) vegetable stock
- 440g (2 cups) risotto (arborio) rice
- 90g (1 cup) shaved Romano or parmesan cheese
- ¼ tsp ground nutmeg
Method
Heat 60g of the butter in a large heavy-based frying pan. Add the onion and fry for 1-2 minutes over medium heat, or until the onion is soft, then add the pumpkin and carrot and cook for 6-8 minutes, or until tender. Mash slightly with a potato masher. In a separate saucepan, heat the stock over medium heat and keep the stock at simmering point.
Add the rice to the vegetables and cook for one minute, stirring constantly, until the rice grains are translucent. Ladle in 125ml (½ cup) of the hot stock and stir well. Reduce the heat and when the rice has absorbed all of the stock, add the next ladleful of stock, stirring constantly, for 20-25 minutes, or until the rice is tender and creamy.
You may not need to add all the stock, or you may run out and need to use a little more stock or water – every risotto is different.
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