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Categories:Viewed: 42 - Published at: 6 years ago
Ingredients
- Generous pinch of saffron
- 5 cups boiling chicken stock
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups pumpkin, in 1/2-inch dice
- 1 1/2 cups arborio rice
- 1 tablespoon butter
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese
Method
- Place the saffron in a small dish, add a little of the chicken stock and allow to steep for a few minutes.
- Heat the oil in a heavy saucepan.
- Add the garlic, saute briefly then stir in the pumpkin.
- When the pumpkin is coated with oil, stir in the rice.
- Add the saffron.
- Stir.
- Stirring constantly, begin adding the remaining stock, about one-half cup at a time, adding additional stock as each portion is absorbed by the rice.
- After about 20 minutes, when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft.
- Don't worry if some of the pumpkin has disintegrated.
- Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan cheese.
- Serve at once with remaining Parmesan cheese on the side.
