Recipes
Roast Pumpkin Risotto
Finally, a roast pumpkin risotto.
| 1 |
dessertspoon chopped fresh sage leaves |
| 1 |
large garlic clove, crushed |
| 1 |
small onion, finely chopped |
| 100ml |
dry vermouth or white wine |
| 120g |
Clover |
| 180g |
Arborio risotto rice |
| 20g |
finely grated Parmesan, some extra to garnish |
| 400g |
Kabocha pumpkin, peeled and deseeded (substitute with butternut squash if preferred) |
| 900ml |
hot chicken or vegetable stock |
Pre-heat the oven to 190°C, fan 175°C, gas mark 5. Melt 50g Clover in a large baking tray. Dice the pumpkin into 5cm pieces and toss in the melted Clover and roast for 25 minutes in the top third of the oven. Turn the pieces once during the cooking time.
Melt half of the remaining Clover in a large saucepan and add the onion. Cook for 20 minutes, covered, until very soft. Add the garlic and cook for a further three minutes, then add the rice and coat well. Then add two-thirds of the roasted pumpkin and pour in the vermouth and allow to completely evaporate. This takes approximately one minute. Place the hot stock in a small saucepan over a low heat. Ladle small amounts of stock into the rice mixture at a time and allow the rice to absorb the stock before adding more. Stir the rice continuously over a medium heat untill each ladle of stock is absorbed. After about 20 minutes, the risotto should be ready. Test a few grains, you’re looking for them to be cooked but not over-soft.
Remove the risotto from the heat and stir through the reserved roasted pumpkin, last of the Clover, the Parmesan and the fresh sage. Taste the risotto for seasoning and serve sprinkled with the extra Parmesan.
- Serves: 2
- Preparation time: 15 mins
- Cooking time: 45 mins
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