Baked Pumpkin Risotto
- Details
- Hits: 581
This is a really simple risotto recipe but SO tasty that you'll make it over and over and over again.
1 cup aborio rice
2+1/2 cups chicken or vegetable stock
60g butter
350g butternut pumpkin, peeled and diced
1/2 cup finely grated parmesan cheese
cracked black pepper and sea salt
1 tablespoon of chopped flat-leaf parsley
Preheat over to 190 degrees Celcius.
Place aborio rice, stock, butter and pumpkin in an oven-proof dish and cover tightly.
Bake for 30 minutes.
Check, stir and replace dish in oven for another 10 minutes.
Keep checking and stirring every 10 minutes until pumpkin is cooked through.
When done, stir through parmesan cheese, pepper, salt & parsley.
Serve immediately.