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» Pumpkin and Parsley Risotto with White Wine Sauce
Pumpkin and Parsley Risotto with White Wine Sauce
How To Make
850g (1 lb 14 oz) Very bright orange pumpkin – including skin
5 tbsp Olive oil
150g (5 oz) butter
1 Medium red onion – very finely diced
Sea salt and freshly ground black pepper
2 garlic cloves – very finely chopped
300g (11 oz) Carnaroli rice
1 litre (2 pts) Hot vegetable stock
75ml (2 ½ fl oz) Dry white wine
75g (2 ½ oz) Parsley leaves – picked off the stalk and finely chopped
175g (6 oz) Italian hard cheese – freshly grated
Preheated the oven to 220°C/ 425°F/ gas mark 7
Peel the pumpkin and cut into 3 cm/ 1 ½ inch chunks.
Brush with oil, salt and pepper and roast in the oven for about 30 minutes until browned on the outside and soft inside.
Remove from the oven and reserve.
Melt half the butter and the remaining olive oil in a large saucepan and fry the onion until soft and transparent.
Season with salt and pepper.
Add the garlic and rice.
Reduce the heat to very low and stir for a minute until rice is well coated and translucent.
Turn the heat up for a moment as you add a couple of ladleful's of hot stock, then down again.
Stir continuously until nearly all the liquid is absorbed by the rice, before adding the next ladle.
Continue in this fashion until all the stock is used up which will take about 20 minutes.
Add the remaining butter, cut up into small pieces, the pumpkin and wine as well as half the parsley and half of the Italian hard cheese.
Stir or turn over in the pan gently a couple of times.
Let it rest for a moment or two, then serve with no further ado with the remaining Italian hard cheese and parsley.