Pumpkin, Tomato and Prawn Risotto
Serves: 4
Prep time: 20 minutes
Cook time: 50 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 tablespoons olive oil
- 2 cups Kent or butternut pumpkin, cubed
- 2 garlic cloves, finely diced or crushed
- 1 cup arborio rice
- 2 cups vegetable stock, salt reduced
- 2 cups cherry tomatoes
- 1 tablespoon tomato paste
- 16-20 green prawns, shelled and deveined
- 1 cup baby spinach
- ½ cup peas, frozen
- ¼ cup parmesan, finely grated
- Pepper to taste
Method:
- HEAT a heavy based pan over medium heat and add oil once hot.
- ADD garlic, reduce heat and cook until fragrant (1-2 minutes). Add arborio rice and cook for another 1-2 minutes.
- HEAT stock in a separate saucepan or in microwave until hot.
- ADD pumpkin, tomatoes and tomato paste and stir well.
- SLOWLY add hot vegetable stock, ½ a cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more stock. Continue adding stock and cooking the risotto until all the stock has been added, the rice is tender and the pumpkin has started to disintegrate.
- ADD prawns, spinach, peas, and parmesan and cook for a further 5 minutes or until prawns are opaque. Stir frequently.
- SEASON with pepper to taste before serving.
What's Great About It:
This colourful risotto is packed full of a variety of vegetables which can easily be substituted to include your favourites. The pumpkin cooks down and makes for a beautifully creamy risotto without the need for cream.
