Pear and Pumpkin Risotto Serves: 6 person(s)
Preparation Time: 10 mins
Cooking Time: 20 mins
A tasty risotto that provides a new way to use delicious pears.
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
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.
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