Pumpkin Recipes Risotto

In a large saucepan heat 3 tbsp.

Pumpkin recipes risotto. Add the onion and garlic and saute stirring continuously just until softened 3 to 4 minutes. Heat butter and oil together in a large saucepan or frypan. Cover to keep warm. Divide remaining pumpkin in half.

Add rice and continue to cook stirring frequently until fragrant about 2 minutes more. Heat oven to 180c 160c fan gas 4. Add onion and cook until translucent 3 to 4 minutes. Stir in the pumpkin puree.

Melt butter in a large saucepan over medium high heat. Butter over medium heat. In a medium size heavy saucepan heat the olive oil over medium high heat. Mash one half in a small bowl.

While the pumpkin is roasting you can make the risotto. Gently cook the onion and garlic. Reserve one third of the pumpkin. Put it on a baking tray drizzle over some oil then roast for 30 mins.

Add rice fresh pumpkin and nutmeg. Season with sea salt. Roast pumpkin for 25 minutes or until tender and browned lightly. Add the rice and cook stirring until the rice is coated in the oil mix.

Saute sweet onion in melted butter until soft and translucent 5 to 7 minutes. The risotto will be quite. Combine pumpkin and 2 tablespoons of the oil on the prepared tray. In a pan heat the stock to boiling point and hold over a very low heat.

Chop up the pumpkin or squash into 1 5cm cubes kids ask for help if it s slippery.