Roasted pump­kin risotto

Australian Women’s Weekly NZ - - Contents -

SERVES 4 PREP AND COOK TIME 50 MIN­UTES

1kg pump­kin, cut into 2cm pieces ¼ cup (60ml) ex­tra vir­gin olive oil ¼ tea­spoon chilli flakes 1.5 litres (6 cups) chicken stock 50g but­ter 2 medium (300g) brown onions, chopped finely 2 cloves gar­lic, chopped finely 2 cups (400g) ar­bo­rio rice ½ cup (125ml) dry white wine ½ cup (40g) finely grated parme­san ¼ cup fresh flat-leaf pars­ley leaves ex­tra vir­gin olive oil, parme­san, to serve

1 Pre­heat the oven to 200°C (180°C fan­forced). Line oven tray with bak­ing paper. 2 Com­bine pump­kin and 2 ta­ble­spoons of the oil on the pre­pared tray; sea­son with sea salt. Roast the pump­kin for 25 min­utes or un­til ten­der and browned lightly. Sprin­kle with the chilli. Re­serve one-third of the pump­kin; cover to keep warm. Di­vide re­main­ing pump­kin in half; mash one half in a small bowl. 3 Mean­while, bring the stock to a gen­tle sim­mer in a medium saucepan. 4 Melt but­ter in a large heavy-based saucepan over medium heat; cook onion, stir­ring, for 5 min­utes or un­til soft. Add gar­lic and rice; stir to coat well. Cook, stir­ring, for 1 minute. Add wine; sim­mer un­til liq­uid has evap­o­rated. 5 Add ½ cup stock to rice mix­ture; cook, stir­ring, un­til liq­uid is ab­sorbed. Con­tinue adding stock, ½ cup at a time, stir­ring af­ter each ad­di­tion, un­til half the stock has been added. Stir in mashed and un-mashed pump­kin, then con­tinue adding stock, ½ cup at a time, stir­ring af­ter each ad­di­tion, un­til all the liq­uid has been ab­sorbed – this will take about 20 min­utes. 6 Re­move the risotto from the heat; stir in parme­san. Sea­son to taste. 7 Serve the risotto topped with re­served pump­kin, pars­ley and a driz­zle of ex­tra oil and parme­san. Not suit­able to freeze or mi­crowave.

Roasted pump­kin risotto Fri­day din­ner

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