Image courtesy of Apolonia / FreeDigitalPhotos.net

Image courtesy of Apolonia / FreeDigitalPhotos.net

I’ve been bothering people for recipes lately in an attempt to get out of a same old dinner rut.  Cheap, seasonal and easy to buy ingredients are the key for me.

Pumpkin risotto fits the bill perfectly.  Thanks to Maxine from the Rangiora Food Swap for the suggestion.

Pumpkins are everywhere at this time of year and they’re a bit of a bargain.  I got a whole pumpkin for $2 at that little farm gate, veggie place on Tram Road.  And I used this recipe from the Taste website.

But I didn’t have leek so I used an onion and I didn’t have fresh sage leaves, so I just sprinkled some dried sage over the onion and garlic as I was cooking it.  Once you’ve flicked it all in the oven – it really is super easy.

I substituted parmesan cheese for the romano cheese they suggest in the recipe – as I didn’t have any of that either.  All too often, not having a particular ingredient is what puts me off cooking new recipes.  But I found that the substitutions I made worked fine – and the risotto turned out pretty good.  Perhaps it would have been amazing if I’d had leeks, fresh sage leaves and romano cheese – but I was happy with the result I got.

We found it quite a filling dish – so you don’t need a whole lot of it.  Which meant there was some left over for the next day.

All in all it’s an easy, mid-week supper that doesn’t take a lot of time and doesn’t cost a lot.  Perfect.

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