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Risotto Pumpkin, Ginger and Cinnamon

A community recipe by cinzia

Not tested or verified by Nigella.com

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Introduction

Only taste it!

Ingredients

Serves: 4

Metric Cups

200 grams rice (riso carnaroli)
2 shallots
25 grams unsalted butter
2 tablespoons olive oil
1 tablespoon fresh ginger
250 grams pumpkin
2 teaspoons cinnamon
100 grams milk
chicken stock (cream)
salt
200 millilitres dry white wine

7 ounces rice (riso carnaroli)
2 shallots
1 ounce unsalted butter
2 tablespoons olive oil
1 tablespoon fresh gingerroot
9 ounces pumpkin
2 teaspoons cinnamon
4 ounces milk
chicken broth (cream)
salt
7 fluid ounces dry white wine

Method

Risotto Pumpkin, Ginger and Cinnamon is a community recipe submitted by cinzia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Saute the shallots finely chopped with oil and butter. After 1 min, join the grated fresh ginger. Stir well and add rice and diced pumpkin, then pour the wine, add 2 pinch of salt and 1 teaspoon cinnamon.

Keep on with stirring the rice and add some chicken stock (like usually with risotto) and reduce until all liquid is absorbed.

When you think that rice is quite ready add the cream and the other teaspoon of cinnamon.

Season to taste salt and serve hot with topped grated parmesan.

Saute the shallots finely chopped with oil and butter. After 1 min, join the grated fresh gingerroot. Stir well and add rice and diced pumpkin, then pour the wine, add 2 pinch of salt and 1 teaspoon cinnamon.

Keep on with stirring the rice and add some chicken broth (like usually with risotto) and reduce until all liquid is absorbed.

When you think that rice is quite ready add the cream and the other teaspoon of cinnamon.

Season to taste salt and serve hot with topped grated parmesan.