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Creamy Pumpkin Risotto with Caramelised Pecans

4.5
3
Notes
2 hr cook
Your leftover Halloween pumpkin need not go to waste. Transform it into a creamy risotto topped with sticky maple pecans for an incredible dinner.
9 K8 A0756
Serves
4
Pumpkin
Onion
Garlic
Sage
Butter
Chilli Flakes
Risotto
White Wine
Chicken Stock
Pecan Nut
Maple Syrup
Parmesan
Salt
Black Pepper
Olive Oil

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    Notes
    (2)

    S
    S R.
    a month ago
    Can I swap the risotto for spelt?
    Mob
    Mob
    a month ago
    ·
    Admin
    Hi! Yes you can use spelt but the quantities of liquid and cooking time may need to be adjusted. Add the stock slowly until the spelt is tender.
    E
    Ella B.
    3 months ago
    Such a lovely special occasion dish!!! Don’t skip the candied nuts they are gorge

    Sophie Wyburd

    Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson

    Sophie Wyburd
    View Chef profile

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