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Pumpkin and Mushroom Risotto
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Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2
Dinner » Vegetable Dish » EasternVisual Recipe By: Melissa Fehr | Website: http://www.fehrtrade.com Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
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Ingredients: - 200g (7 ounces)cubed raw pumpkin |
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Step 1: Slice the spring onions and mushrooms and cube the pumpkin into 1cm square pieces. |
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Step 2: Place pumpkin into a saucepan and add boiling water so that all pumpkin is only just covered. Simmer on medium heat until soft, but not falling apart (test with a fork periodically). When cooked, drain and place aside until needed. |
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Step 3: While the pumpkin cooks, add olive oil into a thick-bottomed saucepan and add the white parts of the spring onion on medium heat. Saute until translucent, then add the rice and stir for a minute or two until the grains are nicely coated. |
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Step 4: Add enough stock to just cover the bottom of the pan and stir until absorbed (my trick- you know it's time to add more when you can draw a line on the bottom of the pan with your wooden spoon and the rice/stock doesn't fill in the line immediately). |
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Step 5: Once the rice is soft, stir in the mushrooms and rosemary and stir until the mushrooms are cooked. |
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Step 6: Add in the pumpkin and stir briefly, then add the green tops of the spring onion. |
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Step 7: Added the green tops of spring onion: |
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Step 8: Serve your Pumpkin and Mushroom Risotto with a rosemary garnish and a few shavings of parmigiano reggiano on top. |
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