Wednesday, April 13, 2011

Easy Pumpkin Risotto

2 leeks - white part only rinsed and sliced
1 cup of grated pumpkin
4-5 cups of chicken stock (can use Gluten-Free stock)
3 tablespoons of grated parmesan cheese
1 1/2 cups of arborio rice

Heat the chicken stock in a saucepan or in the microwave
While stock is heating, fry leeks and pumpkin with a dash of olive oil until the leeks have softened
Add the arborio rice and stir for approximately 1 min
Add 3/4 cup of chicken stock gradually and stir until absorbed
Keep adding the rest of the stock and stir until fully absorbed
Stir through parmesan cheese and serve

Thanks to the Best Recipes website

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