Red Rice & Pumpkin Risotto Recipe

Ingredients :

Serves 4
Preparation time : 20 minutes
Cooking time : 35 minutes

• 1 liter (1¾ pints) vegetable stock

• 250g (8oz) Camargue red rice

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• 750g (1½lb) pumpkin, peeled, deseeded and diced

• 5 tablespoons finely chopped fresh basil or oregano, plus extra leaves to garnish

• 50g (2oz) Parmesan cheese, coarsely grated, plus shavings to garnish

• salt and pepper

Method :

1. Put the stock in a large sauce an add the rice and simmer for 35 minutes.

2. Meanwhile heat the oil in a frying pan, add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic, pumpkin and a little salt and pepper, mix together, then cover and cook over moderate heat for 10 minutes, stirring occasionally.

3. Drain the rice and reserve the cooking liquid. Stir the chopped herbs into the frying pan with the drained rice and grated Parmesan. Adjust the seasoning and moisten with the reserved rice liquid if necessary.

4. Spoon into shallow dishes and serve garnished with extra herbs and Parmesan shavings.

Variations :

For crunchy cabbage salad, to serve as an accompaniment, blanch 250g (8oz) crisp green beans. Finely shred ¼ red cabbage and a handful fresh chopped parsley. Mix the beans, cabbage and parsley, then drizzle with walnut oil.