Recipe by Svetlana from Ashtangiwho
This risotto is perfectly elegant thanks to smooth and creamy pumpkin, which pairs amazingly with our Indica brown rice.
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1. Cook onion and garlic in olive oil until transparent then add rice. Mix and leave to absorb the flavours for a minute or two.
2. Add wine, wait till absorbed, then add a cup if water. Stir till rice absorbs nearly all, add more, wait till absorbed, then add pumpkin puree OR pumpkin soup. Wait till partially absorbed and try the rice.
3. If its done (soft on the outside with a slightly crunchy continue to stir.
4. Once done, serve with some chopped spring onion, freshly grounded black pepper and cashew nuts.
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