CREAMY PUMPKIN RISOTTO
PREP + COOK TIME 50 MINUTES SERVES 4
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
2 medium brown onions (300g),
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.