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    You are in: Home / Recipes / Pumpkin, Lemon and Basil Risotto Recipe
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    Pumpkin, Lemon and Basil Risotto

    Pumpkin, Lemon and Basil Risotto. Photo by Chickee

    1/3 Photos of Pumpkin, Lemon and Basil Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    LilKiwiChicken's Note:

    This is one of my own creations, which came about when we had very few ingredients in the fridge and couldn't be bothered going shopping!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven until it has reached 200 degrees (Celsius).
    2. 2
      Dice the pumpkin and place in the oven in a roasting dish. Roast until soft (but still holding its shape - it will need to be stirred into the risotto so you don't want it to turn to mush). This should take around 25-30 minutes.
    3. 3
      Gently heat the chicken stock, wine, saffron strands and bay leaf in a saucepan until simmering.
    4. 4
      In a large frypan heat the butter until melted and slightly bubbling. Add the garlic, onion and lemon zest and cook over a medium heat until the onion is soft and translucent. Don't allow it to burn.
    5. 5
      Add the rice and stir to coat it in the mixture already in the pan for about 2 minutes.
    6. 6
      Add the stock/wine mixture one ladleful at a time. Stir constantly and add more of the stock as the rice soaks it up. Keep doing this until the rice is cooked and the stock has been used.
    7. 7
      Add the roast pumpkin and lemon juice, and stir until combined.
    8. 8
      Then, add the chopped basil and stir through until just wilted.
    9. 9
      Finally, top with ground black pepper and the grated parmesan and serve with crusty french bread (and maybe a salad).

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on July 01, 2009

      55

      Yay this was really great, just the way we like risotto. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2007

      55

      *Reviewed for Zaar World Tour 3* Loved this risotto. The lemon and pumpkin was a really great combination. The fresh basil and parmesan cheese just gave it a sweet and creamy finish. Thanks for a great recipe Kez. Photo also being posted

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin, Lemon and Basil Risotto

    Serving Size: 1 (509 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 473.1
     
    Calories from Fat 146
    30%
    Total Fat 16.2 g
    24%
    Saturated Fat 8.4 g
    42%
    Cholesterol 37.1 mg
    12%
    Sodium 486.6 mg
    20%
    Total Carbohydrate 67.5 g
    22%
    Dietary Fiber 11.5 g
    46%
    Sugars 6.7 g
    26%
    Protein 14.3 g
    28%

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