Roasted pumpkin risotto
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