Pumpkin Risotto

1) Pre heat oven to 180°C.

2) Lightly drizzle some rapeseed oil onto a baking tray and place the diced pumpkin, a sprig of rosemary, a spring of thyme and the 6 cloves of garlic (skin left on) onto it.

3) Roast in the oven for 15 minutes or until soft but not falling apart.

4) Set aside to cool

5) Place a heavy bottomed saucepan on a medium heat and add a dash of rapeseed oil, the chopped shallots and the rice.

6) Fry these together for around 5 minutes stirring continuously to ensure the rice doesn’t burn or take on any colour. (This is an important step to help develop the starches in the rice.)

7) Add the white wine and continue to stir until nearly all the liquid has gone.

8) Start adding the stock a little at a time. Stir continuously until the stock has gone. If the rice is too firm add a drop more water. The consistency should be thick and soupy and the rice should be tender.

9) Turn the heat to low and add the pumpkin and sage. Carefully squeeze out the garlic from the skin. (It should be really soft and it will turn into a paste if it’s rubbed with the side of a knife.)

10) Add the garlic to the pan along with the parmesan, butter and chives.

11) Season to taste and serve.

Chef’s Top Tips

Save the seeds from the pumpkin. Wash and dry them and then toast them under the grill for a crunchy and nutritious topping for your risotto. You could also use them on your morning porridge or spiced pumpkin latte.

Lightly salted, toasted pumpkin seeds make a great snack to serve with an ice cold beer.

If you are not good at finely chopping herbs with a knife try using a pair of scissors.

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