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Risotto Pumpkin, Ginger and Cinnamon

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Only taste it!

Only taste it!

Ingredients

Serves: 4

Metric Cups
  • 200 grams rice (riso carnaroli)
  • 2 shallots
  • 25 grams unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon fresh root ginger
  • 250 grams pumpkin
  • 2 teaspoons cinnamon
  • 100 grams milk
  • chicken stock (cream)
  • salt
  • 200 millilitres dry white wine
  • 7 ounces rice (riso carnaroli)
  • 2 shallots
  • 1 ounce unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon fresh gingerroot
  • 9 ounces pumpkin
  • 2 teaspoons cinnamon
  • 4 ounces milk
  • chicken broth (cream)
  • salt
  • 7 fluid ounce dry white wine

Method

Risotto Pumpkin, Ginger and Cinnamon is a community recipe submitted by cinzia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Saute the shallots finely chopped with oil and butter. After 1 min, join the grated fresh ginger. Stir well and add rice and diced pumpkin, then pour the wine, add 2 pinch of salt and 1 teaspoon cinnamon.
  • Keep on with stirring the rice and add some chicken stock (like usually with risotto) and reduce until all liquid is absorbed.
  • When you think that rice is quite ready add the cream and the other teaspoon of cinnamon.
  • Season to taste salt and serve hot with topped grated parmesan.
  • Saute the shallots finely chopped with oil and butter. After 1 min, join the grated fresh ginger. Stir well and add rice and diced pumpkin, then pour the wine, add 2 pinch of salt and 1 teaspoon cinnamon.
  • Keep on with stirring the rice and add some chicken broth (like usually with risotto) and reduce until all liquid is absorbed.
  • When you think that rice is quite ready add the cream and the other teaspoon of cinnamon.
  • Season to taste salt and serve hot with topped grated parmesan.
  • Tell us what you think