Pumpkin and Asparagus Risotto

Pumpkin and Asparagus Risotto

$34.99 ea
 
Serves: 4
Prep: 5 minutes
Cook: 25 minutes
 

COOKING INSTRUCTIONS

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1. Cut the pumpkin into roughly 1cm diced cubes to make the cooking quicker. Finely cut the spring onions and garlic. Slice the asparagus into thin discs, leaving the tips and halving those lengthways. 


 


 

2. In a large casserole dish on high heat, add olive oil and cook the garlic, spring onion and diced pumpkin for 3 minutes. Add the rice and cook for further 2 minutes. 
Add half of the stock and bring up to the boil, stirring regularly to avoid sticking. 
Turn down to medium heat and keep stirring. Once the liquids start evaporating, add more stock and continually stir. The liquid will continue to evaporate, and add more stock as required until it is all absorbed. 

 


 
3. Add the grated cheese, the asparagus and 2 tbsp of butter (optional). Keep stirring, season well and cook until the rice is tender, but still has a little bit of a bite (al dente).  

Add another quarter of a cup of water if necessary. The whole cooking time for the risotto should take between 30-35 mins. 

 
 
 
4. Serve risotto hot with freshly grated pecorino and squeeze of lemon juice. 
 

WHAT'S IN THE BOX?

  • 1 Lemon
  • 1 bunch of Shallots
  • 2 bunches of Asparagus
  • 1 kg of Arborio Rice
  • 500g Diced Pumpkin
  • 1 portion of Pecorino
  • 1 head of Garlic
  • 1L of Vegetable Stock

 

     

    WHAT YOU’LL NEED FROM YOUR PANTRY:


    • Olive Oil
    • Butter

     

    ADD YOUR EXTRA PANTRY STAPLES & PAIRED WINES BELOW:

     
     

    Colavita Oil Olive 500ml

    $9.49 ea
     
     
     
     

    Bannockburn Chardonnay Geelong VIC 750ml

    $67.99 ea