The Australian Women’s Weekly Food Magazine - - Italian Classic -

1 kg but­ter­nut pump­kin, peeled, cut

into 2cm pieces

¼ cup (60ml) ex­tra vir­gin olive oil ¼ tea­spoon dried chilli flakes

1.5 litres (6 cups) chicken or

veg­etable stock

50g but­ter

2 medium brown onions (300g),

chopped finely

2 cloves gar­lic, chopped finely 2 cups (400g) ar­bo­rio rice

½ cup (125ml) dry white wine

¼ cup fresh sage leaves

¼ cup (60g) mas­car­pone or sour


½ cup (40g) finely grated parme­san 2 ta­ble­spoons pine nuts, toasted

1 Pre­heat oven to 200°C/180°C fan. Line a large oven tray with bak­ing pa­per. 2 Com­bine pump­kin and 2 ta­ble­spoons of the oil on tray. Sea­son with salt; roast for 25 min­utes or un­til ten­der. Sprin­kle with chilli. Re­serve ¼ of the pump­kin; cover to keep warm.

3 Mean­while, bring stock to a gen­tle sim­mer in a medium saucepan.

4 Melt but­ter in a large heavy−based saucepan; cook onion, stir­ring, un­til soft. Add gar­lic and rice, stir to coat in onion mix­ture; cook, stir­ring, for 1 mintue. Add wine; sim­mer, un­cov­ered, un­til liq­uid has evap­o­rated.

5 Add ½ cup of hot stock to rice mix­ture; cook, stir­ring, over medium heat un­til the liq­uid is ab­sorbed. Con­tinue adding stock, ½ cup at a time, stir­ring be­tween each ad­di­tion, un­til half the stock has been added. Stir in pump­kin, then con­tinue adding stock, ½ cup at a time, stir­ring be­tween each ad­di­tion, un­til all the liq­uid has been ab­sorbed. (This step should take about 20 min­utes.)

6 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, drain on pa­per towel.

7 Re­move risotto from heat; stir in mas­car­pone and parme­san. Sea­son. Serve topped with re­served pump­kin, pine nuts and crisp sage leaves.

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