Monday, August 8, 2011

Pumpkin Risotto


Pumpkin (diced) - 100 gms
Risotto Rice - 200 grms
Chicken bouillon cubes - 2
Finely chopped onion - 1
Finely chopped parsley - 2 tbsps
Olive Oil - 2 tbsps
Parmesan cheese - 1/4 cup
Pepper - 1/4 tsp
Salt - to taste


Heat the olive oil in a non-stick pan and saute the onions until they turn translucent. Add the pumpkin and two bouillon cubes and saute for a couple of minutes.
 Now, add a cup of water and cover the pan, and cook until the pumpkin is soft. Turn off the heat and mash the pumpkin.
Add the risotto rice and stir it into the mashed pumpkin mixture. Pour in 2 cups of water and let the rice cook.
You need to stir often to ensure that the rice doesn't stick to the bottom. If needed add some more water. The rice should take about 20 minutes to cook. Once the rice is cooked you can turn off the heat and add the Parmesan cheese, chopped parsley leaves and the seasoning.
Stir well and serve hot.


If you let the rice stand for too long it can become a little hard. So, if you cook it in advance make sure to add a little water and mix the rice well before serving it.

Most bouillon cubes have salt in them you might not need additional salt in your risotto.

Vegetarians can use vegetarian bouillon cubes.

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