Pumpkin and Asparagus Risotto

2tbsp olive oil

1 medium onion, chopped

2 cloves garlic, finely chopped

2 1/3 cups arborio rice (special risotto rice)

4 cups pumpkin, peeled, seeded and cut into 1/2 inch cubes

1 cup dry white wine

5 cups vegetable or chicken stock, hot

10 spears of asparagus, woody stems removed

3 tbsp grated parmesan cheese

salt and ground black pepper to taste

Heat oil in a large pan, add onion and garlic and cook gently for 5 minutes until softened.

Add rice and pumpkin and stir over a medium heat until the rice becomes semi transparent.

Add the wine and let the mixture bubble until all the wine has been absorbed by the rice.

Add the hot stock to the pan a cupful at a time, stirring constantly.

When the stock has been absorbed by the rice, add the next cupful.

Just after you add the final cup of stock, cut the asparagus into thumb sized pieces and add them to the mixture.

When the last cup of liquid has been absorbed, test the rice to see if it’s cooked. If it’s not, continue the process of adding hot stock.

Once the rice is tender, fold in the Parmesan cheese, cover and leave to stand for 5 minutes.

Season with salt and black pepper.

The cold leftovers make a delicious salad.

More Main Course Recipes

Olga’s Viking Meatballs – Krydrede Frikadeller

Parsnip and Broccoli Soup with Ginger

Spicy Brown Dahl

Meatball Salad

Clam Chowder

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