Pump­kin, sage, risotto in no time

A bowl of this creamy risotto will sat­isfy even the hun­gri­est teen af­ter sports prac­tice.

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Add rice, stir and cook for 1 minute, un­til rice starts to look translu­cent. Add one cup of warm stock and cook for about 3 min­utes, stir­ring of­ten, un­til all liq­uid from the first cup has been ab­sorbed.

Re­peat with one cup mea­sures, un­til all stock has been added, this process will take about 20 min­utes, or un­til rice is ten­der. Half­way through adding the stock, fold peas and of the roasted pump­kin through risotto, then con­tinue with the process of adding re­main­ing stock.

Finely chop spinach and fold though risotto, along with first mea­sure of parme­san cheese. Sea­son to taste with salt and pep­per.

To serve, di­vide creamy pump­kin and spinach risotto be­tween bowls. Sprin­kle over re­main­ing roasted pump­kin and parme­san cheese and gar­nish with chopped wal­nuts.


Creamy pump­kin and spinach risotto with sage is a great win­ter meal.

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