Creamy Pumpkin Risotto
Cooking Time: 1 hour
- 1kg butternut pumpkin, peeled, cut into
- 2cm pieces
- 1/4 cup (60ml) extra virgin olive oil
- 1/4 teaspoon dried chilli flakes
- 1.5 litres chicken or vegetable stock
- 50g butter
- 2 medium (300g) onions, chopped finely
- 2 cloves garlic, chopped finely
- 2 cups (400g) arborio rice
- 1/2 cup (125ml) dry Perry (We recommend ‘Eight 4’ by Paracombe Premium Perry)
- 1/4 cup fresh sage leaves
- 1/4 cup (60g) mascarpone or sour cream
- 1/2 cup (40g) grated parmesan cheese
- 2 tablespoons pine nuts, toasted
- Preheat the oven to 200°C (180°C fan-forced).
- Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray. Season with salt; roast for about 25 minutes or until tender and browned lightly. Sprinkle with chilli. Reserve 1/4 of the pumpkin; cover to keep warm.
- Meanwhile, bring stock to a gentle simmer in a medium saucepan.
- Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured. Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute. Add Perry, simmer, uncovered, until liquid has evaporated.
- Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added. Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).
- Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp. Remove with a slotted spoon and drain on absorbent paper.
- Remove risotto from heat; stir in the mascarpone or sour cream and parmesan. Season. Serve topped with reserved pumpkin, pine nuts and crisp sage leaves.
Suitable to freeze. Not suitable to microwave.
Recipe adapted from Ninemsn Food