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Pumpkin Risotto
| Ingredients |
1 coarsely chopped medium onion (100 grams)
2 cloves garlic (6 grams)
1 tabsp unsaturated oil (20 grams)
1 large piece of peeled and cubed pumpkin (400 grams)
¾ cup Arborio rice (150 grams)
3 cups chicken stock (750 ml)
¼ teaspoon of turmeric or a few strands of saffron |
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| Method |
Stir fry onion and garlic in oil.
When onion is soft, add rice and cubed pumpkin and continue to stir-fry for 5 minutes more.
Simmer stock with turmeric or saffron.
Slowly add about 1/3 cup of stock at a time and continue to cook and stir until liquid has evaporated.
Continue adding stock a little at a time until it is all absorbed and rice is just tender. Add a little more liquid if necessary. |
| Serves : 4
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| Nutrients per Serve : KJ 1162, Calories 286, Carbohydrates(grams) 48, Fat(grams) 6, Protein(grams) 7.3
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Note
Arborio rice is excellent for risottos as it absorbs a lot of liquid without becoming gluggy. Serves are substantial so you may reduce the size and serve 6.
This is adapted from a book called “ The Pro-active Plan”. |
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