Easy Pumpkin Risotto!

I love RIsotto...and I usually make it when I have set a lot of time aside.....but it is also nice to have Risotto during the week - so I have adapted my recipe to make it easier and faster. Some friends have said to me that they don't attempt to make Risotto because they think it is too hard...but seriously....it is easy - and very delicious!


Easy Pumpkin Risotto - serves 4 adults

2 glugs of Olive Oil
A good knob of butter
1 Large Onion - diced
1 Teaspoon garlic
2 Cups of Aborio rice
1 Teaspoon of Dried Thyme
Cracked Salt and Pepper
5 1/2 Cups of Chicken Stock
1 Can of Watties Condensed Pumpkin Soup
100 grams of Parmesan Cheese - grated
Extra Parmesan Cheese for sprinkling on top


Method
Put chicken stock and heat until boiling.
Heat pan and add olive oil and butter. Stir until combined and bubbling, turn down heat a little and add diced onion. Cook for about 5 minutes or until soft and tender. Add garlic and cook for a further minute. Add Aborio rice & thyme and cook until the grains look translucent (it takes a good couple of minutes). Add the can of condensed pumpkin soup and stir until combined. Add hot stock, one ladle full at a time, stirring to make sure rice doesn't stick and stir until the rice thickens and no liquid is left, then add stock again until all is transferred into your risotto pan. Keep it on a medium-low heat - be careful that it is not too hot - as it will stick more easily. After all stock has been transferred and the risotto is still a bit liquidy, season with cracked salt and pepper and turn off the heat. Add the Parmesan cheese and stir until the risotto is beautiful and creamy. Plate the risotto and sprinkle some extra Parmesan cheese on top.

Serve with a crisp green salad and some crusty bread.
Major Yum Yum!

Alternatively - for a different type of Risotto you can substitute the pumpkin soup for condensed creamy mushroom soup, and the chicken stock for beef stock.
When I have more time to make risotto for a dinner party or in the weekend, I like to roast pumpkin pieces in the oven that have been doused in olive oil and herbs for a Posher Pumpkin Risotto , or for a Mushroom one...saute' Portobello mushrooms and add dried Porchini mushrooms and and some drops of Truffle Oil.

Ohhh and my 17th Month old Toddler LOVES Pumpkin Risotto....it is a fantastic meal for young mouths!

Edited by kimmies

It is really yummy....and great to use the leftovers to make Risotto Balls the next day