|per 100 g||Total Recipe|
|Gross weight||100 g||493 g|
|Energy||157 kJ / 38 kcal||772 kJ / 185 kcal|
|Sat. fat||1 g||5 g|
|Unsat. fat||1 g||3 g|
|Fibre||1 g||4 g|
|Salt||124 mg||611 mg|
150 mlVegetable stock
63 gRisotto Rice
26 mlwine, table, white
19 gCherry tomato red
19 gCherry tomato yellow
493 gTotal recipe weight
Peal and cut the pumpkin and shallot into fine cubes
Crush, peel and chop the garlic.
Place a sauce pan on medium heat and melt 10g of butter. Gently glaze the shallots, pumpkin and the garlic with some freshly ground pepper and the cumin powder for 3 to 4 minutes.
Meanwhile rinse the risotto in a colander and drain off the excess water.
Grate a little of parmesan on flat baking paper and bake in the oven at 160 C for about 6 - 8 minutes until golden brown.
Add the risotto to the sauce pan and gently stir until the risotto is coated with the butter and starts to glaze.
Add a ladle of stock while stirring, when the stock has been absorbed add another ladle of stock and repeat this process until all the stock has been added. This should take about 14 to 16 minutes
Fold through the remaining butter and a little of parmesan cheese.
Add salt and freshly ground pepper to taste and leave for 2 minutes before serving.
Garnish the risotto with the roasted vegetables and the parmesan biscuits.