Fonterra Food Services
Pumpkin and Asparagus Risotto
1 ltr vegetable stock
2 tblsp olive oil
225g Arborio (risotto) rice
2 cloves garlic, crushed
1 onion, chopped
2 sticks celery, chopped
250g butternut pumpkin, diced
1 tspn dried oregano1 bunch (8 stalks) asparagus, chopped
55g sundried tomatoes, chopped
60g Perfect Italiano Parmesan Shaved
salt and pepper, to taste
flat leaf parsley, chopped
Perfect Italiano Parmesan
Bring stock to boil in a saucepan, reduce heat and keep simmering over low heat whilst cooking the risotto.
Heat oil in deep saucepan, add the rice and cook over low heat, stirring constantly for 2 -3 minutes, until grains are thoroughly coated in oil and translucent.
Add the garlic, onion, celery, pumpkin and asparagus and cook, stirring frequently for 5 minutes or until pumpkin is slightly tender. Stir in oregano.
Gradually add the hot stock, a ladle at a time, stirring constantly. Add more liquid as the rice absorbs each addition. Increase heat to medium so the liquid bubbles.
Cook for 15 minutes, and then stir in the sun dried tomatoes. Cook for further 5 minutes or until all the liquid is absorbed and the rice is creamy but still firm to bite.
Remove from heat and stir in half of the Perfect Italiano Parmesan Cheese. Season with salt and pepper. Serve topped with parsley and remaining parmesan cheese.
Variation :
This original recipe was supplied by Maxine Rush who won the
B.R.I.T (Echuca Campus) Year 3
Apprentice of the Year Award in
November, 2011.

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