Cinderella Pumpkin Risotto Recipe
(please allow 20 minutes) smoked lamb ragù, mint, pomegranate seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Risotto Base
Smoked Lamb Ragù
Garnish
Method
Risotto Preparation
- 1
- 2
Toast Arborio Rice
Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is lightly toasted.
- 3
Add Pumpkin Puree
Stir in the pumpkin puree and mix well with the rice.
- 4
Gradually Add Broth
Begin adding the vegetable broth one cup at a time, stirring continuously. Allow the rice to absorb most of the broth before adding another cup. Continue until the rice is creamy and al dente, about 15-20 minutes.
- 5
Finish with Cheese
Once the risotto is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Smoked Lamb Ragù Preparation
- 6
Combine Ingredients
In a separate saucepan, combine the shredded smoked lamb, tomato sauce, red wine, chopped rosemary, and thyme.
- 7
Simmer
Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally. Season with salt and black pepper to taste.
Assembly and Garnishing
- 8
Plate the Risotto
Spoon the pumpkin risotto onto plates or into bowls.
- 9
Add Ragù
Top the risotto with the smoked lamb ragù.
- 10
Garnish
Sprinkle fresh mint leaves and pomegranate seeds over the top before serving.
