Thursday, 14 October 2010

Pumpkin, bean and tomato risotto (3 colours)

Olive oil - 1 tbsp
Butter - 25 g
Onion - 1, finely chopped
Garlic - 2 cloves, finely chopped
Pumpkin - 325 g (about half a small culinary pumpkin), peeled, seeded and chopped into 1cm chunks
Freshly ground pepper
Arborio (risotto) rice - 275 g
White wine - 125 ml
Vegetable stock - 650 ml
Tomatoes - 3, diced
Baked beans - 415 g can
Fresh basil leaves - 3 tbsp

1) Heat the olive oil with the butter in a large frying pan. Add the onion and cook for 5 minutes until softened. Add the garlic and pumpkin and season with the pepper. Cook for 10 minutes until the pumpkin has started to soften.
2) Add the rice to the pan and stir to coat with the butter and oil. Add the white wine and cook until the wine has been absorbed by the rice. Add half the stock and cook for around 10 minutes until the stock has been absorbed.
3) Add the rest of the stock and cook for a further 10 - 15 minutes until the stock has been absorbed. Add the tomatoes, beans and basil to the pan. Bring to the boil and simmer for a further 5 minutes. Serves 4.

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