Pumpkin And Butternut Squash Risotto

1. 1

   Bring stock and wine to a simmer in a saucepan. Reduce heat to very low and keep warm.

2. 2

   Heat the oil in a large heavy-bottomed saucepan on medium heat. Add the onion and pumpkin; saute for 15 mins or lightly browned. Add the squash and saute for 5 mins. Add the rice and coriander; saute for 1 min.

3. 3

   Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).Season to taste. Serve sprinkled with grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.