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    You are in: Home / Australian / Risotto With Pumpkin Recipe
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    Risotto With Pumpkin

    Risotto With Pumpkin. Photo by Karen Elizabeth

    1/1 Photo of Risotto With Pumpkin

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    JustJanS's Note:

    I bought myself heaps of quite old Australian Gourmet Traveller Magazines at a thrift shop. I haven’t made these recipes, but as I really can’t store the magazines in our caravan I’m posting the ones that interest me. This recipe is from March 1994.

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    Units: US | Metric


    1. 1
      Bring the stock to the boil in a saucepan; reduce heat and simmer covered while making the risotto.
    2. 2
      Cook the pancetta in a heavy based saucepan until the fat starts to melt, add the onion and cook over a medium heat until soft. Add the pumpkin and cook over a medium heat for 10 minutes, stirring occasionally.
    3. 3
      Add the rice and stir to coat well in the pancetta fat and heat through.
    4. 4
      Add a ladleful of simmering stock and stir over a low to medium heat until liquid is absorbed.
    5. 5
      Season to taste with salt and freshly ground black pepper.
    6. 6
      Add the remaining simmering stock a ladleful at a time, stirring constantly and allowing each addition of stock to be absorbed before adding the next.
    7. 7
      The rice should be creamy, with a bit of a bite (al dente).
    8. 8
      Stir in the butter, parsley and parmesan, remove from heat and cover. Allow to stand for 5 minutes before serving.

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    Ratings & Reviews:

    • on December 12, 2008


      We like risotto, and I always feel pumpkin or butternut work particularly well, they achieve just the right degree of soft, without dissolving entirely. I didn't have pancetta so used bacon, and according to DD2 I went a bit overboard with the parsley, oh, and I did add a 1/2 cup of white wine (reducing the amount of stock a little), because I enjoy it. A very good risotto, enjoyed by the whole family! thank you Jan! Made for Aussie/Nz 12 days Of Christmas Recipe Swap, December 2008

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    Nutritional Facts for Risotto With Pumpkin

    Serving Size: 1 (578 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 620.1
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 7.7 g
    Cholesterol 37.8 mg
    Sodium 624.9 mg
    Total Carbohydrate 101.3 g
    Dietary Fiber 3.9 g
    Sugars 7.8 g
    Protein 19.0 g

    The following items or measurements are not included:


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