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Beef and Pumpkin Risotto

  1. #1
    Buckeroo is offline Registered User
    Join Date
    May 2006
    Hong Kong

    Beef and Pumpkin Risotto

    Here's one of our favorites. It's a hit with both kids (4yo and 23 months old) and hubby. :)

    Beef and Pumpkin Risotto

    Preparation time: 15 minutes
    Cooking time: 15 minutes
    Serves: 4

    60g butter
    1 tablespoon oil
    1 medium onion, sliced
    2 garlic cloves, crushed
    350g beef mince
    2 cups Arborio rice ((I sometimes use long grain rice)
    1 cup white wine (I usually do without)
    5 cups hot chicken stock
    750g pumpkin, cut into 2cm cubes (I make them into little round balls)
    250g button mushrooms, sliced (I sometimes add golden mushrooms and other types of mushrooms)
    2/3 cup grated Parmesan cheese
    1/3 cup chopped parsley (I use LOTS of coriander instead)
    (You can also add zucchini, cut into small pieces)

    1. Heat butter and oil in large heavy-based pan, add onion and garlic, stir fry over medium heat for 2 minutes or until lightly brown.

    2. Add beef mince, and stir fry over high heat for 4 minutes or until well-browned and all liquid has evaporated. Use a fork to break up any lumps in the mince as it cooks.

    3. Add rice, stir fry for 1 minute. Add wine, bring to boil, reduce heat to a simmer, stir continuously 2 minutes or until liquid is absorbed. Add a quarter of the stock and stir continuously for 2 minutes or until liquid is absorbed.

    4. Continue adding stock, a quarter at a time, stirring in the pumpkin and mushrooms (and zucchini and coriander) after half the stock has been added. Continue until all liquid has been added and rice is tender.

    5. Remove from heat, stir in cheese and parsley; serve immediately.

  2. #2
    HK2008 is offline Registered User
    Join Date
    Dec 2008

    Thanks Buckeroo for sharing. I've sent it to hubby for a print out and we'll cook it next week. Sounds very tasty!
    Hi Carang, it'll be great to have the recipe if there is no copyright concerns

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