I made risotto for 5 people, but only 3 turned up. There were a lot of leftovers. Unfortunately, I’d forgotten that I don’t actually like pumpkin in my risotto! Ah well, I’m sure someone else will eat it, or I can just pick out the bits of pumpkin and eat them separately.
Originally I was going to put spinach in the risotto, but realised that I don’t like it in there, as I think it gives a weird texture. So instead, I served it with lightly steamed green beans and wilted spinach.
I’m hoping that this blog will help me remember the recipes and things I really enjoy. I do have a box of recipes, but the general things I make sometimes I don’t even pay attention to what I put in them, and the results surprise me! Or else I think I liked something, and then it turns out I don’t.
The Recipe
2-3 tablespoons olive oil
2-3 tablespoons salted butter
2 cups aborio rice
4 cups chicken stock (4 cups boiled water + 4 teaspoons of Masterfoods dried chicken stock)
½ cup white wine
garlic to taste (a lot for us, as we have homegrown garlic)
1 400g tin of chickpeas, nuked in the microwave for 3-4 minutes to soften.
1 cup corn, frozen and then defrosted
1 cup butternut pumpkin
1 small carrot
Saute rice grains and garlic in mix of olive oil and butter until grains go brown. Then add white white and cook off. Slowly add the chicken stock, one cup at a time. Be patient and don’t have the heat up too high or you’ll burn it! Near the end, add the vegetables and heat through. Serve with toasted pinenuts and a sprinkle of parmesan.
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