Food and Travel Magazine | Classic zesty pumpkin risotto

Name: Food and Travel Magazine | Classic zesty pumpkin risotto
Ingredients: 80g unsalted butter; 3 shallots, finely chopped; 2 garlic cloves, finely chopped; 250g pumpkin, coarsely grated; 330g arborio rice; 1 tbsp extra virgin olive oil; 750ml chicken or vegetable stock; juice and finely grated zest 1 lemon; 50g Italian hard cheese, finely grated, plus extra, to serve; feta cheese, crumbled, to serve; 1 bunch parsley, leaves picked and finely chopped, leaves and stems finely chopped; 1 tbsp finely chopped chives, to serve

foodandtravel.com

This golden, buttery rice and pumpkin risotto is fantastic in itself, but arancini balls made with the leftovers are – arguably – even better.

View full recipe on foodandtravel.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at foodandtravel.com.

Share this recipe:

Cooking tools:

Ingredients

80g unsalted butter
3 shallots, finely chopped
2 garlic cloves, finely chopped
250g pumpkin, coarsely grated
330g arborio rice
1 tbsp extra virgin olive oil
750ml chicken or vegetable stock
juice and finely grated zest 1 lemon
50g Italian hard cheese, finely grated, plus extra, to serve
feta cheese, crumbled, to serve
1 bunch parsley, leaves picked and finely chopped, leaves and stems finely chopped
1 tbsp finely chopped chives, to serve