Pumpkin Risotto Recipe

Pumpkin Risotto great for the Winter Season

Ingredient List:

1 cup of Carnoli Rice

3 cups of chicken stock

250g of Butternut Squash

150g of White Onions (diced)

3 Garlic Cloves (Chopped)

4 pieces of sage leaves

1 cup Parmesan cheese

3 tbsp thickened cream

4 tbsp white wine

Olive Oil (to taste)

Salt & Pepper (to taste)

 

Step 1: Prep all your ingredients

Step 2: Preheat oven to 220 degree and prep the squash by scooping out the seeds and chopping them into 1.5 cm chunks / cube size (approx). After that add in some olive oil, sage leaves, salt & pepper then roast for about 40 minutes.

Step 3: Heat the chicken stock in a pot. In a saucepan, gently fry the onion and garlic until soft.

Step 4: Add rinse rice to the pan over a medium heat, stir and leave for 1 min until the edge is golden brown. Add your white wine and let the wine evaporate.
Step 5: Add your heated chicken stock in and stir occasionally, wait until the rice absorb all the chicken stock (whole process takes approx 12-18min)
Step 6: Add roasted squash, thickened cream and the rest of the sage leaves to the risotto. Turn off the heat and add parmesan cheese on to it.
Step 7: Enjoy a comforting home cooked meal during the winter months

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