Roasted Pumpkin & Asparagus Risotto - Spice Fusion Exotic Spice Blends & Dukkah
An Indian Risotto? Well, not technically, but with the addition of a couple of tablespoons of Hyderabad Curry, this dish of Pumpkin & Asparagus Risotto is
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Nonstick skillet
- Ladle
- Wooden spoon
- Stove
- Chef's knife
- Cutting board
- Peeler
- Citrus press
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- ½ tbsp olive oil
- 400g butternut pumpkin, peeled and diced
- 4 cups vegetable stock
- ½ medium onion, finely chopped
- 3 cloves garlic, crushed
- 2 tsp Spice Fusion Hyderabad Curry blend
- 1½ cups Arborio rice
- ½ cup dry white wine
- juice of ½ lemon
- 1 bunch asparagus, each cut into 3-4 pieces
- 1 cup frozen peas
- 2 tbsp (30g) butter
- Parmesan cheese, optional
- Salt
- pepper
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