Pumpkin risotto is real comfort food, can be cooked in advance and is amazingly easy. The Worshipful Company of Risotto Makers would probably issue a Fatwa and have me sleeping with the fishes at the idea of putting a risotto in the oven but you can do it all in advance, it even freezes. You can re-heat it the next day. I have even spread it on toast.
Ingredients - serves 4
400g peeled & diced pumkin flesh
3 cloves garlic, crushed & finely chopped
olive oil
2 tbsp rosemary leaves
350g arborio rice
1 onion, finely chopped
25g butter
350ml white wine
1ltr vegetable bouillon or stock
salt, pepper
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balsamic vinegar to taste
25g diced butter
freshly grated Parmesan |
Method
Toss the diced pumkin with olive oil, seasoning, rosemary and garlic and roast in a hot oven (200°C) for 15 minutes until tender and browning, remove and reserve. Now heat the butter and cook the onion to soft then add the risotto rice and turn to coat. Season with salt and pepper and add the wine, cook until the wine is almost totally absorbed then add half of the vegetable stock. Once this is almost absorbed, add the rest together with the roasted pumpkin. *Continue to cook until the rice is tender then finish with the extra butter and fold in a generous amount of Parmesan. Check seasoning and add a splash of balsamic vinegar to taste.
*Ben's tip is to transfer the risotto to an oven proof dish at this stage and bake in a hot oven for the final 10 minutes. |
