Ingredients
4 cups | Vegetable stock, or chicken stock |
1 Tbsp | Butter |
1 Tbsp | Olive oil |
1 | Onion, finely diced |
2 cloves | Garlic, crushed |
1 cup | Risotto rice, (arborio or carnaroli) (Main) |
1 ½ cups | Pumpkin, peeled and diced (Main) |
2 | Shallots, peeled and sliced |
2 tsp | Fresh rosemary, finely chopped |
1 Tbsp | Currants |
1 to taste | Salt & freshly ground pepper |
4 Tbsp | Parmesan cheese, grated |
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Directions
- Pour the stock into a saucepan and bring to a simmer.
- Heat the oil and butter in a large pan. Add the onion and garlic, stirring until soft.
- Add the rice and stir for 1 minute or until the grains are coated and glossy.
- Add the pumpkin and stir then begin adding the hot stock, 1 cup at a time.
- After the first cup, stir then add the shallots, rosemary and currants.
- When the stock is absorbed, add another cup and stir until absorbed.
- Continue until the risotto is al dente and creamy.
- Season and stir through the parmesan.
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