Recipe

Pumpkin And Artichoke Risotto Recipe

	Kukla / All my dishes 8 months, 3 weeks ago A savoury, wholesome & satisfying risotto featuring pumpkin, sun-dried tomato, and artichokes. Serve with a green salad and bread for a vegetarian meal. ORIGINALLY FROM: Super Recipe Collection cookbook. Prep:10m Cook:30m Servings:4	Kukla
	flavourful vegetarian colourful risotto

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Ingredients

3 cups (750 ml) vegetable stock

1 cup (250 ml / 8 fl oz) white wine

1 TBSP olive oil

1 onion, chopped

2 tsps ground cumin

1/2 tsp nutmeg

6 oz (185 g) fresh pumpkin, chopped into small bite-sized pieces

1 1/2 cups (330 g / 10.5 oz) Arborio or risotto rice

14-oz can (440 g) artichoke hearts, drained and chopped

3 oz (90 g) sun-dried tomatoes, chopped

2 TBSPS chopped fresh sage

Freshly ground black pepper, to taste

1 oz (30 g) freshly grated Parmesan cheese

Directions

Place stock and wine in a saucepan and bring to the boil over a medium heat. Reduce heat and keep warm.

Heat oli in a saucepan over a mediumheat, add onion, cumin, and nutmeg and cook, stirring, for 3 minutes or until onion is soft. Add pumpkin and cook, stirring, for 3 minutes.

Add rice and cook, stirring, for 5 minutes. Pour 1 cup (250 ml / 8 fl oz) of hot stock mixture into rice and cook over a medium heat, stirring constantly, until stock is absorbed. Continue cooking in this way until all the stock is used and the rice is tender. (Plan on about 20 - 30 minutes total.)

Add artichokes, sun-dried tomatoes, sage, and black pepper to taste, to the risotto. Mix gently and cook for 2 minutes more or until heated through.

Remove pan from heat, gently stir in Parmesan cheese, and serve immediately.

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