Ingredients
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1 1/4
-
75
-
1
-
500
-
400
-
1/4
-
40
-
1/3
-
-
-
-
-
-
-
Directions
Risotto With Pumpkin, I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop I havent made these recipes, but as I really cant store the magazines in our caravan Im posting the ones that interest me This recipe is from March 1994 , We like risotto, and I always feel pumpkin or butternut work particularly well, they achieve just the right degree of soft, without dissolving entirely I didn’t have pancetta so used bacon, and according to DD2 I went a bit overboard with the parsley, oh, and I did add a 1/2 cup of white wine (reducing the amount of stock a little), because I enjoy it A very good risotto, enjoyed by the whole family! thank you Jan! Made for Aussie/Nz 12 days Of Christmas Recipe Swap, December 2008
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Steps
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1
Done
|
Bring the Stock to the Boil in a Saucepan; Reduce Heat and Simmer Covered While Making the Risotto. |
|
2
Done
|
Cook the Pancetta in a Heavy Based Saucepan Until the Fat Starts to Melt, Add the Onion and Cook Over a Medium Heat Until Soft. Add the Pumpkin and Cook Over a Medium Heat For 10 Minutes, Stirring Occasionally. |
|
3
Done
|
Add the Rice and Stir to Coat Well in the Pancetta Fat and Heat Through. |
|
4
Done
|
Add a Ladleful of Simmering Stock and Stir Over a Low to Medium Heat Until Liquid Is Absorbed. |
|
5
Done
|
Season to Taste With Salt and Freshly Ground Black Pepper. |
|
6
Done
|
Add the Remaining Simmering Stock a Ladleful at a Time, Stirring Constantly and Allowing Each Addition of Stock to Be Absorbed Before Adding the Next. |
|
7
Done
|
the Rice Should Be Creamy, With a Bit of a Bite (al Dente). |
|
8
Done
|
Stir in the Butter, Parsley and Parmesan, Remove from Heat and Cover. Allow to Stand For 5 Minutes Before Serving. |
