Recipe

Creamy pumpkin risotto

  • 55 mins cooking
  • Serves 4
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Ingredients

Creamy pumpkin risotto
  • 1 kilogram butternut pumpkin, peeled, cut into 2cm pieces
  • 1/4 cup (60 millilitres) extra virgin olive oil
  • 1/4 teaspoon dried chilli flakes
  • 1.5 litre chicken or vegetable stock
  • 50 gram butter
  • 2 medium onions, finely chopped
  • 2 clove garlic, finely chopped
  • 2 cup (400 grams) arborio rice
  • 1/2 cup (125 millilitres) dry white wine
  • 1/4 cup fresh sage leaves
  • 1/4 cup (60 grams) mascarpone or sour cream
  • 1/2 cup (40 grams) grated parmesan cheese
  • 2 tablespoon pine nuts, toasted

Method

Creamy pumpkin risotto
  • 1
    Preheat the oven to 200°C/180°C fan-forced. Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray. Season with salt; roast about 25 minutes or until tender and browned lightly. Sprinkle with chilli. Reserve 1/4 of the pumpkin; cover to keep warm.
  • 2
    Meanwhile, bring stock to a gentle simmer in a medium saucepan. Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured. Add garlic and rice, stir to coat well with onion mixture; cook, stirring 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.
  • 3
    Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added. Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes).
  • 4
    Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp. Remove with a slotted spoon and drain on absorbent paper. Remove risotto from heat; stir in the mascarpone or sour cream and parmesan. Season. Serve topped with reserved pumpkin, pine nuts and crisp sage leaves.