Roast pumpkin and verjuice risotto
SERVES 4 PREP AND COOK TIME 1 HOUR 10 MINUTES
1½ litres (6 cups) chicken stock 1kg peeled jap pumpkin, cut into 2cm pieces ⅓ cup (80ml) extra virgin olive oil
⅔ cup (160ml) verjuice
50g unsalted butter
1 large (200g) brown onion, chopped finely
2 cups (400g) arborio rice
½ cup (40g) finely grated parmigiano reggiano (parmesan cheese) 2 tablespoons extra virgin olive oil, extra ¼ cup chopped fresh flat-leaf parsley shaved parmigiano reggiano (parmesan cheese), to serve
1 Preheat oven to 240°C (220°C fanforced). Line a shallow oven tray with baking paper.
2 Bring stock to a simmer in a medium saucepan; cover to keep warm.
3 Place the pumpkin on prepared tray. Drizzle with oil; season to taste with salt and freshly ground black pepper. Roast the pumpkin for 20-25 minutes or until tender and slightly burnished (caramelised), turning once. Drizzle the pumpkin with ¼ cup (60ml) of the verjuice.
4 Meanwhile, heat the butter in a shallow, wide-based, large saucepan over medium-low heat. Cook the onion, stirring, for 10 minutes or until soft and golden. Stir in the rice; cook, stirring, for 1-2 minutes. Increase heat to high.
Add the remaining verjuice; cook, stirring, until the liquid evaporates. Season with sea salt flakes; reduce heat to low. Add a ladle of hot stock; stir until absorbed.
5 Continue adding the stock, a ladleful at a time, stirring until each ladleful has been absorbed, until half of the stock has been used – it should take 10 minutes. Add two-thirds of the roast pumpkin and any verjuice on the tray. Add the remaining stock, a ladleful at a time, until the rice is cooked, about 20 minutes, mashing the pumpkin as you stir.
6 Remove the pan from the heat and stir in the grated parmesan. Season to taste with sea salt flakes and freshly ground black pepper.
7 Serve the risotto topped with the remaining roasted pumpkin, drizzled with extra oil and sprinkled with the parsley and shaved parmesan.
Not suitable to freeze. Stock suitable to microwave.