recipes
Pumpkin risotto with rosemary, sage and Parmesan
Serves: 4
2017-11-02
Ingredients
- 200g arborio rice (Tesco)
- 1 x 500g jar butternut squash and sage risotto sauce
- 150g pumpkin, peeled and diced
- 1 tbsp chopped fresh rosemary
- 200ml vegetable stock
- 1 tbsp chopped fresh parsley
- 3 tbsp grated Parmesan cheese
Method
Heat the oven to 180`c. Mix all the ingredients together in a bowl (except the Parmesan) and mix together well. Pour into an ovenproof dish and cover with a piece of foil. Cook for 35 minutes , then quickly remove from the oven and stir well. Cover again with the foil and cook for a further 20 minutes. When ready, remove from the oven and stir in the chopped parsley and Parmesan before serving.
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