Pumpkin, bean and tomato risotto
Average rating:
This creamy risotto with white wine and basil is a real Italian treat. It's even more delicious with plenty of Parmesan.
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Prep time: 20 mins
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Cooking time: 30 mins
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Serves: 4
Ingredients
- 415g can baked beans
- 1tbsp olive oil
- 25g (1oz) butter
- 1 onion, finely chopped
- 325g (11oz) pumpkin, peeled, deseeded and cut into 1cm (1/2in) cubes
- 2 garlic cloves, chopped
- 275g (9oz) Arborio rice
- 125ml (4fl oz) white wine
- 750ml (1¼pt) hot vegetable stock
- 3 tomatoes, skinned, deseeded and chopped
- 3tbsp torn basil
- Pepper
To serve:
- 6tbsp grated Parmesan cheese
- Crusty bread
Method
- Heat the oil and butter in a large, non-stick frying pan. Add the onion and fry over a medium heat for 3-4 mins or until soft. Stir in the pumpkin and garlic, season with pepper and cook for 8-10 mins or until the pumpkin starts to soften.
- Add the rice and stir until it is coated in the butter and juices then stir in the wine and cook until it has been absorbed by the rice.
- Add a ladleful of stock to the rice and cook over a medium heat, stirring until the liquid is absorbed. Add another ladleful of stock and continue cooking, stirring for 15-18 mins or until the rice is tender. Note, you might not need all the stock.
- Stir in the baked beans and tomatoes, bring to the boil and add the torn basil. Serve the risotto with lots of Parmesan and crusty bread.
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Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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Charlie, posted 10 months ago
Would say this takes a bit longer than it says, but super tasty and not too tricky for a first time risotto chef! Give it a whirl! x
