Multicook & Stir Pumpkin Risotto

Multicook & Stir Pumpkin Risotto

Starter

  • 4

    Number of People

  • Cheap

    Cost

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1 tbsp olive oil plus extra for sage frying
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 1/2 cups of Arborio rice
  • 4 cups chicken or vegetable stock
  • 600g butternut pumpkin, peeled and cubed into 1cm pieces
  • 50g butter
  • 100g freshly grated Parmesan cheese
  • 80g goats cheese
  • 4 sprigs sage
  • Walnuts, to garnish
  • Salt and pepper, to season

Preparation

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.

Risotto is an Italian rice dish cooked with broth and is one of those things that take a little time to cook and constantly stir to get a creamy, silky smooth consistency. Thanks to the Multicook & Stir, making risotto has never been easier as it comes with a stirring paddle which does the work for you. To top it off, crumbled goat cheese, crunchy walnuts and fried sage leaves add lovely textures to this deliciously easy to make risotto.

1. Set the Multicook & Stir to crust/fry function and insert the paddle. Add 1 tablespoon of oil, onion and garlic and cook for 12 minutes.

2. Add the rice, pumpkin and the stock plus a pinch of salt. Set the machine on Risotto function and press Start. This will take about 30 minutes.

3. While cooking, add enough oil to a small pan to shallow fry the sage. Once hot add the sage and fry until crisp. Drain off on paper towel.

4. Once the risotto is cooked, use a wooden spoon to fold through the butter and Parmesan until melted through. Portion the risotto and garnish with crumbled goats cheese, sage and a sprinkle of walnuts.

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