Pump­kin risotto

Friday - - Leisure -

(serves 4)

Prep time: 10 mins Cook­ing time: 45 mins

100g but­ter 200g pump­kin, peeled and cubed 200ml cook­ing cream 100ml olive oil 1 shal­lot, chopped 2 gar­lic cloves, minced 1 thyme sprig 200g Ar­bo­rio rice 500ml veg­etable stock, heated 50g Parme­san cheese 50g mas­car­pone cheese fresh basil leaves and Parme­san cracker, to gar­nish mi­cro herbs, to gar­nish


but­ter in a pan. Add pump­kin and stir un­til it be­gins to sweat. Pour in cream and re­duce the heat. Sim­mer un­til the pump­kin is well cooked. Re­serve some pump­kin cubes for gar­nish­ing and purée the rest.


the olive oil in another pan. Add the shal­lot, gar­lic and thyme and sauté un­til the shal­lot and gar­lic are translu­cent.


add the rice and con­tinue to sauté for a minute. Add a few la­dles of stock and stir. Let the rice ab­sorb all the liq­uid be­fore adding another batch of stock. Cook un­til all the stock has been added and the rice is ten­der. 4Add

the pump­kin purée, Parme­san and mas­car­pone. Stir un­til the cheese melts then check the sea­son­ing. 5Gar­nish

with basil, Parme­san cracker, re­served pump­kin and mi­cro herbs.

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