This is a simple dish and one that everyone seems to adore.
Pumpkin and Pine-nut Risotto.
Half a butternut pumpkin, peeled, cooked and mashed
2 cups arborio rice
4 cups vegetable stock
nutmeg to taste *optional
small handful of pine nuts, lightly toasted
oil for cooking
Heat oil, add rice and stir through until translucent. Add stock one cup at a time until completely absorbed. In between the 3rd and 4th cup of stock, stir through the mashed pumpkin (and add nutmeg is you like). Add last cup of stock. Serve garnished with toasted pine nuts.
Ok. So some of mine were a little more than lightly toasted. Feel free to turn a blind eye!
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3 comments:
I have a home grown butternut pumpkin sitting around waiting to be eaten, I might just do that with it! HUGE fan of pine nuts.
Squash and pine nuts sounds great together
It was nice.
Baby E scoffed it down!!!
Well we all did.
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