Fonterra Food Services
Three Cheese Risotto
50g Western Star Butter
350g arborio rice
1 onion, diced
2 cloves garlic, crushed
1 litre warm chicken or vegetable stock, preferably low salt
200g pumpkin, diced and roasted
50g Perfect Italiano Grated Parmesan
50g Mainland Tasty cheese
50g Anchor Edam cheese
salt and Pepper to taste
extra Perfect Italiano Grated Parmesan
4 slices prosciutto, baked at 160°C for 6 minutes
Western Star Salted ButterPerfect Italiano ParmesanMainland TastyMainland Edam
Heat Western Star Butter over a low heat and panfry rice, onion and garlic until lightly golden. Gradually add stock (about 250ml at a time), gently simmering to absorb in between each addition. Just prior to the last 250ml being added, fold through pumpkin and cheeses. Stir until creamy and season to taste.
Crisp Perfect Italiano Grated Parmesan in pan under grill until golden (or on non-stick surface in oven at 180°C for 5 minutes. Let cool, then place parmesan garnish and prosciutto on top of risotto to serve.

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