Butternut Pumpkin Risotto

I’m afraid I didn’t get a chance to photograph tonight’s dinner before it was all gobbled up. But meals which are gluten free, lactose free, vegetarian, and yummy are quite rare, so I thought I should blog the recipe!

Ingredients:

Half a butternut pumpkin, cut into 1cm cubes

2 cloves garlic, chopped

3 tablespoons olive oil

3 tablespoons butter (I did use real butter, with permission from the lactose intolerant person, but it apparently works with lactose-free substitutes)

1/2 teaspoon all purpose seasoning (if you don’t have this pre-made, it’s basically salt, pepper, paprika, powdered onion, garlic, and basil)

1 1/2 cups arborio rice

1.2 litres vegetable stock

Method:

Sauté the pumpkin, garlic, oil, all purpose seasoning, and half the butter (1.5 tablespoons) for about 10 minutes. Be sure to stir almost constantly.

Add the rice, cook for 2 minutes, continually stirring.

Add the stock gradually as the liquid is absorbed by the rice. Keep stirring! The rice should be cooked in about 25 minutes.

Stir in the rest of the butter (the other 1.5 tablespoons), and season with salt and pepper to taste.

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4 thoughts on “Butternut Pumpkin Risotto

  1. Expat Mammy says:

    sounds yum

  2. Melissa says:

    Sounds yum. Do you know if it can be made in the rice cooker?

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