Name: Pumpkin Lemon And Broccoli Risotto Recipe
Total time: 45 min
Yield: 4
Cuisine: Italian

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It takes a little time to make the perfect risotto, but this vegetable-filled version is well worth the effort. 

How to make Pumpkin Lemon And Broccoli Risotto Recipe

Kirrily Smith

Crawler

Italian

<p>It takes a little time to make the perfect risotto, but this vegetable-filled version is well worth the effort. </p>

Butternut pumpkin,  peeled,  deseeded,  chopped

Olive oil

Massel vegetable liquid stock

Lemons

Brown onion,  finely chopped

Garlic Cloves,  Crushed

Arborio Rice

Broccoli,  trimmed,  cut into florets

Thickened cream

Parmesan Cheese,  Grated

Preheat oven to 200c. Place pumpkin in a roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper. Toss to coat. Spread pumpkin over base of pan. Roast for 20 minutes or until tender.

step 1

Meanwhile, bring stock and 3 cups cold water to the boil in a saucepan over high heat. Reduce heat to medium-low. Cover and simmer. Finely grate rind and juice 1 lemon. Cut remaining lemon into wedges.

step 2

Heat remaining oil in a large saucepan over medium heat. Add onion, garlic, lemon rind and 2 tablespoons lemon juice. Cook, stirring, for 3 minutes or until onion is soft.

step 3

Add rice and cook, stirring, for 1 minute. Add simmering stock, 1 cup at a time. Stir with a wooden spoon until all liquid is absorbed. Repeat with remaining stock, adding broccoli and roast pumpkin with last cupful. Rice should be tender and creamy (see note).

step 4

Cook, stirring, until broccoli is tender. Remove saucepan from heat. Stir in cream, parmesan and parsley. Season with salt and freshly ground black pepper. Spoon risotto into bowls. Serve with lemon wedges.

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Pumpkin Lemon And Broccoli Risotto Recipe

About Pumpkin Lemon And Broccoli Risotto Recipe:

Ingredients for Pumpkin Lemon And Broccoli Risotto Recipe

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