Carrot & Pumpkin Risotto

Prep time : 15 mins
Cooking time : 35 mins
Makes : 4 serves

Ingredients :
90g unsalted butter
1 onion, finely chopped
250g pumpkin (winter squash), cut into small cubes
1.75-2 litres salt-reduced vegetable stock
440g risotto rice
90g freshly grated parmesan cheese
1/4 teaspoon ground nutmeg

Method:
Heat 60g of the butter in a large, heavy-based saucepan.

Add the onion and fry for 1-2 mins, or until soft.

Add the pumpkin and carrot and cook for 6-8 mins or until tender.

Mash slightly with a potato masher.

Put the stock in a separate saucepan and keep at simmering point.

Add the rice to the vegetables and cook for 1 min, stirring constantly.

Ladle in enough hot stock to cover the rice; stir well.

Reduce the heat and add more stock as it is absorbed, stirring frequently.

Continue until the rice is tender and creamy (this will take about 25 mins).

Remove the pan from the heat, add the remaining butter, cheese and nutmeg and season with freshly ground black pepper.

Fork through. Cover and leave for 5 mins before serving.


Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food Book, Murdock Books Pty Ltd