Pumpkin Risotto

Preparation: 20 min
Time: 60 min
Easy
Serves 4

Prep: 20 min
Time: 60 min
Easy
Serves 4

Full of vitamins and antioxidants, this autumnal risotto is not only hearty and warming but good for you too.

Rachel Foyle

Ingredients

Pumpkin Risotto

1 pumpkin, skinned, deseeded and cut into chunks
1 tbsp oil
2 garlic cloves, crushed
4 shallots, roughly chopped
200g risotto rice
1 tbsp Herbamare^® Bouillon, dissolved in a litre of boiling water
Black pepper, to season
Fresh coriander, roughly chopped, to garnish
Optional: grated parmesan, to garnish

How to make Pumpkin Risotto

1. Steam the pumpkin cubes for about 15 minutes, or until they are very tender and easy to mash.

2. Meanwhile, heat the oil in a large pan, and begin to cook the garlic and shallots. Once they are turning tender, add the risotto rice and stir for about a minute.

3. Add half of the Herbamare^® Bouillon stock, and keep stirring until the liquid has been absorbed. Add the rest of Bouillon slowly, until all liquid has been absorbed, and the risotto rice is cooked and tender.

4. Mash the pumpkin until smooth, then fold it into the risotto. Season with black pepper, and garnish with coriander and parmesan.

This recipe is full of goodness

Packed with vitamins (vitamins A, C & E)
Low in calories
Rich in antioxidants

A powerful combination of nutrients, pumpkins are high in vitamin C and beta-carotene which are great for boosting your immune system, and helping to strengthen your resistance to colds & flu.