Pumpkin And Vegetable Risotto

Name: Pumpkin And Vegetable Risotto
Ingredients: 1 onion, chopped finely; 1 red capsicum, diced; 1/2 cup corn kernel; 1 small carrot, sliced; 1 tablespoon olive oil; 1 cup arborio rice; 3 cups vegetable stock; 1/8 teaspoon fresh ground black pepper; 100 g sun-dried tomatoes; 100 g spinach, washed and chopped; 1 cup cooked pumpkin, diced; 1/4 cup mushroom, sliced; 1 tablespoon parsley, chopped; 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil; 1/4 cup dry white wine (optional); 2 -3 tablespoons parmesan cheese, shaved, to serve (optional)

16 ingredients

9 steps

Ingredients

1 onion, chopped finely
1 red capsicum, diced
1/2 cup corn kernel
1 small carrot, sliced
1 tablespoon olive oil
1 cup arborio rice
3 cups vegetable stock
1/8 teaspoon fresh ground black pepper
100 g sun-dried tomatoes
100 g spinach, washed and chopped
1 cup cooked pumpkin, diced
1/4 cup mushroom, sliced
1 tablespoon parsley, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1/4 cup dry white wine (optional)
2 -3 tablespoons parmesan cheese, shaved, to serve (optional)

Directions

1

Put pumpkin on to steam before continuing (if not already cooked).
2

Put stock on to boil in a medium saucepan, turn heat down to simmer when boiling.
3

Fry onion in oil in a large saucepan until transparent, add capsicum, corn and carrot and fry another 3 minutes.
4

Stir in rice and stir over heat for 1 minute.
5

Add 1 cup of hot stock and black pepper, bring quickly to the boil.
6

Simmer till stock is absorbed, then gradually add remainder of stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more. If desired, add wine after stock.
7

Stir continuously until rice is tender but firm.
8

Stir in remaining vegetables and herbs, and stir gently till heated through.
9

Garnish with parmesan cheese and/or extra parsley.