Join Angela and the volunteers at Grow Blackpool for another Grow and Eat session, this time making a tasty pumpkin risotto using a pumpkin grown from the gardens at @TheGrange.
If you fancy having a go at the recipe at your project, the ingredients are below:
Pumpkin Risotto
- 1 litre of vegetable stock
- 1 pumpkin or butternut squash
- 1 tablespoon olive oil
- 1 garlic clove
- 1 leek
- 8 spring onions
- 25g butter
- 200g risotto rice
- 2 teaspoons ground cumin
- 50g grated parmesan
- Small handful of coriander