Serves: 4

Pumpkin Risotto

FG 4 | CC 7

Calories: 180 kcal
Pumpkin risotto


  • Spray a large, deep frying pan lightly with oil.
  • Gently cook the onion, pumpkin and garlic with the rosemary sprigs for about 5 minutes, until the onion and pumpkin are starting to soften.
  • Stir in the rice, turn up the heat and pour in the wine. Let it bubble and reduce for a few minutes, then lower the heat to a bare simmer and gradually ladle in some of the hot stock with the saffron.
  • Cook slowly, stirring occasionally, until all of the stock has been absorbed and then add more. Continue this way for about 20 - 30 minutes, until the rice is tender and creamy and the liquid is fully absorbed.
  • Season with black pepper and discard the rosemary.
  • Stir in the parsley and parmesan and serve immediately.