Pumpkin And Vegetable Risotto Recipe

Name: Pumpkin And Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 onion, chopped finely; 1 red capsicum, diced; 1/2 cup corn kernel; 1 small carrot, sliced; 1 tablespoon olive oil; 1 cup arborio rice; 3 cups vegetable stock; 1/8 teaspoon fresh ground black pepper; 100 g sun-dried tomatoes; 100 g spinach, washed and chopped; 1 cup cooked pumpkin, diced; 1/4 cup mushroom, sliced; 1 tablespoon parsley, chopped; 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil; 1/4 cup dry white wine (optional); 2 -3 tablespoons parmesan cheese, shaved, to serve (optional)

Servings: persons

1 onion, chopped finely
1 red capsicum, diced
1/2 cup corn kernel
1 small carrot, sliced
1 tablespoon olive oil
1 cup arborio rice
3 cups vegetable stock
1/8 teaspoon fresh ground black pepper
100 g sun-dried tomatoes
100 g spinach, washed and chopped
1 cup cooked pumpkin, diced
1/4 cup mushroom, sliced
1 tablespoon parsley, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1/4 cup dry white wine (optional)
2 -3 tablespoons parmesan cheese, shaved, to serve (optional)

1
Put pumpkin on to steam before continuing (if not already cooked).
2
Put stock on to boil in a medium saucepan, turn heat down to simmer when boiling.
3
Fry onion in oil in a large saucepan until transparent, add capsicum, corn and carrot and fry another 3 minutes.
4
Stir in rice and stir over heat for 1 minute.
5
Add 1 cup of hot stock and black pepper, bring quickly to the boil.
6
Simmer till stock is absorbed, then gradually add remainder of stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more. If desired, add wine after stock.
7
Stir continuously until rice is tender but firm.
8
Stir in remaining vegetables and herbs, and stir gently till heated through.
9
Garnish with parmesan cheese and/or extra parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 onion, chopped finely, 1 red capsicum, diced, 1/2 cup corn kernel, 1 small carrot, sliced, and more.

Yes, Pumpkin And Vegetable Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin And Vegetable Risotto

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