Pumpkin Risotto

Today’s recipe is from bestrecipes.com and is a pumpkin risotto. Again, I adapted it quite a bit and left out the spinach and feta cheese.
I started off by frying garlic (1 clove) and finely chopped ginger in oil. Then I added diced pumpkin, courgettes and button mushrooms.



In a separate pan I fried the onion (1/2 an onion finely chopped) and rice (1 cup for 3 persons) and added white wine (1 cup) and vegetable broth (also 1 cup) bit by bit until after about 30 minutes the risotto rice had the right consistency.

Just before plating up I added parmiggiano cheese to the risotto, mixed in the vegetables and sprinkled roasted pine nuts on top.


A simple and delicious dinner or lunch!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Blog at WordPress.com.

%d bloggers like this: