Comfort Foods: Almost anything can be used to flavor a risotto – this one keeps it simple with pumpkin and peas.
There is something truly comforting about a good risotto. Gooey, creamy, full of flavor – the absolute king of comfort food in my book.
And it’s a staple on the menu at home because it’s so versatile. You can really throw almost anything in it.
So, in the continuing theme of using up all that pumpkin flesh you’ve squeezed out of your pumpkins, here’s my favorite pumpkin risotto recipe.
- One medium onion, diced
- Pumpkin flesh, chopped (regardless of how much you got from your carving)
- A handful of frozen peas
- About 2 pints of chicken or vegetable broth
- 225g arborio rice
- Parmesan cheese
- Fresh mint
- Salt and pepper to taste
Start by melting the butter in a large skillet, then add the chopped onion and let it sweat until it becomes translucent and fragrant.
Add your chopped pumpkin and risotto rice and toss them around so they get a good layer of buttery juices. Keep stirring gently, then start adding the broth, spoonful at spoonful.
Now risotto isn’t something you can rush, it’s ideal at the end of a hectic day if you just want to get up and stir something while relaxing – and maybe sipping a drink something cold!
Wait until each spoonful of broth is fully absorbed by the rice before adding another and continue to stir gently. When all the broth is absorbed, add the frozen peas and cook over low heat.
Remove from the heat, season, grate a generous piece of Parmesan and the chopped mint and serve. Delicious!
And after eating your risotto, what’s the next best thing about it? You can use leftovers to make arancini!
TOP TIP: Roll remaining risotto into balls, coat in flour, egg and breadcrumbs and fry until golden brown. Fabulously hotter or colder
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