Pumpkin and Arugola Risotto, silky and creamy

Years ago I used to crave for sugar, now I crave for.. pumpkin!

I am cooking pumpkin like mad now and soon I will be over in Italy again where there will be even more pumpkin…everywhere.. Bakeries make cakes, fritters and bread with it. Some gelaterie or ice cream shops even attempt to make ice cream but I am not so keen on this one. It does not taste right.

I have just been busy cleaning and sorting out the house today and need to do some more as it looks like a tip! So I am leaving you with this simple pumpkin risotto recipe. My daughter was begging me for more last night so I made it again! Add a few arugola leaves when the rice is cooked. The sweetness of the pumpkin and the bitterness of the salad go fantastically together.

Have a good day

• Prep Time : 20 minutes
• Cook Time : 25 minutes

Ingredients

• rice for risotto – 350 g – 1 + ¾ cups
• fresh arugola (rocket) – handful
• fresh pumpkin – 300 g
• olive oil
• onion – 1
• butter – a knob
• organic stock cube – 1
• grated Parmesan cheese – 2 tbsp
• salt and pepper
• hot water – 1 Liter – 34 fl oz

Instructions

Peel and slice the pumpkin into small pieces.

Make broth by dissolving the stock cube with the hot water. Chop the onion finely and stir fry it until translucent with 2 tbsp of olive oil. Add the pumpkin and brown it for a couple of minutes. Add little water and cook until soft. Make sure you don’t burn it! Keep adding water as it dries out. Add the rice, salt and pepper to taste and stir well for a couple of minutes.

Add the water a little at the time as it dries out and cook the rice according to packet instructions. Usually around 15 to 18 minutes.

When the risotto is cooked add a knob of butter, the Parmesan cheese, the arugola and stir well. Serve immediately.

Advertisement