Gluten Free Pumpkin Risotto

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On a cool Autumn evening, there is nothing like a warm pumpkin risotto. This risotto is very tasty and can be served to guests at a dinner party or as an evening meal for your family.

Ingredients

2 tbls olive oil

Cracked pepper to taste

1 whole shallot green and white finely sliced

1 gourmet garlic or 3 cloves of garlic grated

handful of finely chopped rosemary

500g pumpkin chopped into 1cm pieces

2 cups Arborio rice

1 litre of Gluten Free Massel Vegetable Stock

500ml water

150 g grated cheddar cheese

Method

Heat oil, and pepper and rosemary in non stick fry pan. Add shallots and fry for 3 minutes. Add garlic fry for 1 minute. Add dry rice and fry for 2 minutes.

Reduce to half or medium heat.

Slowly add vegetable stock with pumpkin. Add more stock when pulling rice to one side of the pan and no liquid runs into middle.

Continue to slowly add stock until all stock has been used. Add 500ml of water slowly.

Once rice has cooked through, turn off heat and  add grated cheese and stir through.

Serve immediately.

Serves 4-6

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