Tomato and Squash Rissotto

[ Serves 4 ]


  • 350 gms Arborio Rice
  • 30 ml Olive Oil
  • 2 tbsp chopped Garlic
  • 150 gms chopped Onion
  • 50 gms diced Leeks
  • 1 tsp dry Chili flakes
  • 150 gms diced Pumpkin
  • 750 ml Vegetable Stock
  • 30 ml White Wine(optional)
  • 150 gms Tomato(blanched, deseeded and roughly chopped)
  • 100 gms Blanched Broccoli
  • 100 ml Tomato Puree
  • 150 ml Cream
  • 100 gms Grated Amul Cheese
  • 1 tbsp chopped Chives
  • Seasoning as required


Step 1:-
  1. Pre-heat the non-stick pan, pour olive oil, add garlic and onion, add Arborio rice, sauté altogether for 3 minutes, add white wine and cook until wine dries.
  2. Add vegetable stock and boil the rice for 12 minutes(until rice is 70% cooked). Keep aside.
Step 2:-
  1. Sauté onion, garlic, leeks and chili flakes in olive oil then add diced pumpkin, keep sautéing until pumpkin gets nice golden brown then add chopped deseeded tomatoes cook for 10 minutes until the moisture evaporated. Then add tomato puree and reduced to half.
  2. Add the 70% cooked Arborio rice and cream then cook for another 7 minutes, add vegetable stock if needed. Finally season well.
  3. Just before risotto rice is cooked, add grated Amul cheese and chives, keep folding until cheese melts.
  4. Garnish with red pepper strips and blanched broccoli as shown in the picture.

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