Signature Recipes

Carrot, Pumpkin Risotto

Restaurant : The Kitchen

Carrot, Pumpkin Risotto
Serves : 2 persons

Preparation Time : 25 Minutes
Cooking Time : 15 Minutes
Level (Easy, Medium, Difficult) : Medium

  • 40 gm risotto rice
  • 10 gm onion
  • 2 gm garlic
  • 60 gm carrot
  • 60 gm pumpkin
  • 10 gm butter
  • 10 gm parmesan
  • 200 ml veg. stock
  • 3 gm coriander
  • Dice the pumpkin in small cubes, and roast in oven with olive oil.
  • Peel and cut the carrot in small pieces, put in a pan with water, veg. stock and 5 gm butter. Cook until soft, and then blend until smooth, season with salt and pepper.
  • Dice the onion and garlic finely, sauté in a pan, add the rice, then slowly add veg. stock while cooking, keep stirring, when the rice is nearly cooked add the carrot pure, pumpkin, chopped coriander, butter and parmesan. Season with salt, pepper and lemon juice.
  • Serve in a pasta bowl


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