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Susanna hasenoehrl
October 10, 2014
We cooked this at home and substituted sweet corn kernels with baby corn, and peas with asparagus, and it worked really well. Yummy comfort food, great to know it’s healthy.
- Preparation time : 20
- Ready in : 45 min
Make this easy risotto during Halloween or any other time in the pumpkin season. It’s delicious and high in fibre and vitamins, while low in fat. The orange colour of pumpkin comes from carotene, which is converted to vitamin A by our bodies. Vitamin A is important for eye health and is also an antioxidant, which means it keeps our cells healthy.
Summary
Recipe Name
Tri-Colour Pumpkin Risotto
Published On
Preparation Time
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Average Rating
Based on 6 Review(s)Recipe
Ingredients
- 1.5 cups Arborio rice
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1/2 cup finely diced pumpkin
- 1 litre chicken or vegetable stock
- 1/2 cup sweetcorn kernels (tinned or from cobb)
- 1/2 cup long beans or peas – thawed, if using frozen
- Grated parmesan
- Salt & pepper
Instructions
- Heat butter over medium heat in medium size pot
- Saute garlic for a minute, add onions for another minute, and diced pumpkin – sauté for another 3 minutes
- Add dried Arborio rice 1/2 cup at a time, and stir into sautéed mixture
- Add 1/2 cup of stock and stir mixture gently
- Once stock has been absorbed, add another 1/2 cup stock (have magazine to hand, or get kids to stir supervised..)
- Repeat step 5 until stock has been absorbed
- Stir in sweetcorn, peas and parmesan cheese
- Add salt & pepper to taste
Get the children to help
Easy tasks for younger children
- measure rice and butter
Moderate tasks for older children
- help mummy / daddy to stir
- grate parmesan as much as you like
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