As strange as it sounds, as a self-proclaimed fuss free Emily doesn’t actually mind the stirring when it comes to making risotto. Whilst most people are looking for a no-stir recipe, I, on the other hand, find mindless repetitive motion to be therapeutic. The same reason I volunteered to do cherry sorting at my friend’s farm in December last year.
No Italian would be caught dead making risotto without stock or with canned soup. So be prepared for a not-so-authentic risotto recipe. This pantry risotto came about when I had this massive craving for mushroom risotto. At the time I decided to make the best of what I had in my pantry which was Arborio rice, onion and a can of ready-to-serve Campbell Country Ladle Creamy Chicken, Mushroom & Wild Rice soup (PLEASE BEWARE THAT IT IS NOT THE CONCENTRATED KIND). To soften the rice, I just kept adding hot water and when the rice was about 80%-90%, I added the ready-made mushroom soup. Stir again until the soup is absorbed by the rice. After this, you can more hot water to cook the rice to your desired “al dente” and, bob’s your uncle!
As I happened to love pumpkin risotto, I thought the same principle will apply to make pumpkin risotto without actually working on an actual pumpkin.
Pantry Pumpkin Risotto
What you’ll need for 4 servings:-
- 2 tbsps olive oil (Bertoilli Classico Olive Oil)
- 1 small brown onion, peeled & chopped
- 1 clove of garlic, peeled & chopped
- 2 sprigs of thyme
- 2 cups of Arborio rice (Riviana brand)
- 3 cups of recently boiled water + more to achieve your desired al-dente
- 1 x 585g Campbell’s Country Ladle Butternut Pumpkin Soup
- Salt & pepper to taste
- 30g butter, diced
- A small handful of parmesan
- Garnish – sautéed mushrooms *optional*, chopped fresh parsley & more Parmesan
Heat 2 tbsps of olive oil in a large saucepan. Add onion, garlic and a pinch of salt. Saute until onion is translucent. Stir in Arborio rice (make the rice is well coated with the olive oil) and keep stirring over medium heat for 5 minutes until rice is translucent. Add 3 cups of hot water, one cup at a time, allowing each addition to be absorbed and stirring well between each addition. Then add the pumpkin soup, stir well and allow the pumpkin soup to be absorbed. After the addition of the pumpkin soup, add more hot water to achieve your desired consistency. Stir in thyme leaves, season with salt and pepper. Remove the pan from the heat and stir in butter, Parmesan and parsley.
Note: If you are serving with sauteed mushrooms, start the sauteing the mushrooms in a separate pan just before adding the pumpkin soup to the risotto. Cook the mushrooms until both sides are slightly charred. Season with salt and pepper.
Are you a fan of risotto? What’s your favourite risotto combinations?