Ingredients

The following ingredients have 4 Servings
  • 8 Tbsps olive oil
  • 2.5 cups Pumpkin (or squash)
  • 1 tsp paprika
  • 4 shallots (finely chopped)
  • 1.667 cups Arborio rice
  • 0.375 cup white wine
  • 4 cups chicken stock (hot)
  • 2 cups canned Chestnuts (chopped)
  • 2 sprigs thyme (chopped)
  • 2 sprigs parsley (chopped)

Instruction

  • Heat 4 tbsp oil in a pan, stir in the diced pumpkin and paprika and cook gently until the pumpkin is tender. Remove from the heat and set aside.
  • Heat the remaining oil in a wide pan and gently fry the shallots until translucent. Add the rice and stir for 3 minutes until all the rice is coated with the oil.
  • Add the white wine, cook for 1 minute then gradually add the stock, stirring all the time. Continue until the rice is tender and creamy then stir in the chestnuts, squash and herbs.
  • Season with salt and pepper and serve immediately.