Pumpkin, Orange and Parmesan Risotto

 

 

 

Like sunshine on a plate, this risotto really is the perfect blend of sweet, savoury and acidity. The versatility of a risotto is endless, but I just love how this one in particular screams summer time.

Serves 4  |  Preparation 15 mins  |  Cooking Time 40 mins

Ingredients

160g Carnaroli or Arborio rice

250g butternut pumpkin, cut into small cubes

1 shallot, finely diced

500ml vegetable stock

1/2 cup dry white wine

Juice of 1 orange, plus zest to garnish

2 tbsp butter

2 tbsp rosemary, finely chopped

1/4 cup Parmesan cheese, finely grated

EVOO

Salt & cracked black pepper.

Place the cubed pumpkin into a roasting dish, season well and coat with EVOO and roast at 180C for 20-30 minutes. Remove and set aside to cool slightly. In a separate small saucepan, bring the vegetable stock up to a boil then reduce the heat and keep it at a simmer. Add the cooked pumpkin to a high speed blender, along with a dash of the vegetable stock, and process until pureed.

 

In another saucepan add EVOO and the diced shallot and cook on low until soft and translucent, about 5-6 minutes.

 

Add the rice, stir to coat well with the oil and allow to toast in the hot pan for 1 minute before adding in the white wine. Stir, and cook until the wine has evaporated. Continue by adding the stock into the rice 1-2 ladles at a time, until there is no stock remaining and the rice is cooked al dente (allow 18-20 minutes).

 

Add the pumpkin puree, orange juice and stir cooking for another minute. Turn off the heat, add a knob of butter and a handful of grated parmesan cheese and place the lid onto the pan to allow the risotto to rest for 2 minutes before serving – the resting is one of the most important steps in making a risotto.

 

Remove from the pan, add the chopped rosemary and orange zest, give it one final stir and serve with a drizzle of EVOO and cracked black pepper. Extra cheese if you please!