Roast pump­kin and ver­juice risotto

Australian Women’s Weekly NZ - - CONTENTS -

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.

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