Pumpkin and blue cheese risotto (1)
Don’t overcook your risotto – the grains should be al dente when served.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Colander
- Serving bowl
- Spoon
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, finely chopped
- 1 cup risotto rice
- 1 litre hot vegetable stock
- 500 grams peeled pumpkin, diced into small cubes
- 1/2 cup cream
- 50 grams creamy blue cheese, plus extra for crumbling
- baby spinach leaves, plus toasted pine nuts to serve
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