Ingredients Jump to Instructions ↓

  1. 415g can baked beans

  2. 1tbsp olive oil

  3. 25g (1oz) butter

  4. 1 onion, finely chopped

  5. 325g (11oz) pumpkin, peeled, deseeded and cut into 1cm (1/2in) cubes

  6. 2 garlic cloves, chopped

  7. 275g (9oz) Arborio rice

  8. 125ml (4fl oz) white wine

  9. 750ml (1 1/4pt) hot vegetable stock

  10. 3 tomatoes, skinned, deseeded and chopped

  11. 3tbsp torn basil

  12. Pepper

  13. 6tbsp grated Parmesan cheese

  14. Crusty bread

Instructions Jump to Ingredients ↑

  1. Heat the oil and butter in a large, non-stick frying pan. Add the onion and fry over a medium heat for 3-4 mins or until soft. Stir in the pumpkin and garlic, season with pepper and cook for 8-10 mins or until the pumpkin starts to soften.

  2. Add the rice and stir until it is coated in the butter and juices then stir in the wine and cook until it has been absorbed by the rice.

  3. Add a ladleful of stock to the rice and cook over a medium heat, stirring until the liquid is absorbed. Add another ladleful of stock and continue cooking, stirring for 15-18 mins or until the rice is tender. Note, you might not need all the stock.

  4. Stir in the baked beans and tomatoes, bring to the boil and add the torn basil. Serve the risotto with lots of Parmesan and crusty bread.


Send feedback