Pear and Pumpkin Risotto 

Rating: (11 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A tasty risotto that provides a new way to use delicious pears.

Ingredients:

2 medium-sized Williams or Packham pears, quartered, cored and chopped

600 g peeled pumpkin, cut into 1 cm cubes

1 Tbsp butter

1 onion, finely chopped

2 cup Arborio rice

5 cup hot vegetable stock

3 Tbsp grated Parmesan

1 Tbsp chopped chives to garnish

Directions:

Heat the oven to 200°C. Spray the pumpkin with cooking spray and place on a baking tray lined with non-stick baking paper. Cook in the oven for 20-25 minutes or until tender.

In a heavy-based saucepan, melt the butter over a gentle heat. Add the onion and cook for five minutes or until soft and golden. Add the rice and stir into the mixture.

Add 1/2 cup of the hot stock to the rice mixture and cook over a low heat while stirring until all the stock has been absorbed. Repeat the process until all the stock has been absorbed and the rice is creamy and tender.

Gently fold in the Parmesan, cooked pumpkin and the chopped pear. Scatter with chives and serve immediately.

Author:

Horticulture Australia

Member Comments: (3)

By: beryss - 2011-07-03
delicious Meal a Family Hit for us all

By: lolita555 - 2011-05-27
Absolutely fantastic!!! Will be cooking it many more times in the future!

By: jayne06 - 2008-10-12
Surprisingly delicious! great as a summer risotto!