PUMPKIN RISOTTO WITH SEEDS
- Prep Time20 min
- Cook Time1 hr
- Perform Time15 min
- Total Time1 hr 35 min
- Serving Size4-8
- 500 g Carnaroli rice
- 2 Shallots finely diced
- 3 Garlic cloves crushed
- 1 kg Pumpkin before preparation weight, peeled and diced into 1 inch cubes
- 175 ml White wine
- 1.75 litres Vegetable stock chicken stock can be used
- 80 g Unsalted butter cubed
- 80 g Parmesan finely grated
- Freshly grated nutmeg
- Sea salt
- Freshly cracked black pepper
Preheat the oven to 200’c.
Toss the pumpkin with olive oil in a large bowl. Arrange the coated pumpkin on a baking tray, season with salt and then roast for 20-25 minutes, until al dente. Take out a quarter of the pumpkin, set aside and then continue to cook the rest of the pumpkin for 10 more minutes.
In a medium pot bring the stock to boiling point and turn off the heat and put a lid on the pot.
Back to the pumpkin, add the tender cooked pumpkin to a food processor and blend with a ladle of stock, adding a little at a time until the mixture is smooth.
In a large sauté pan over a medium heat, add half of the butter and sauté the shallots for 5 minutes, until softened. Add the garlic and sauté for an additional minute. Add the risotto rice and sauté for 2 minutes stirring constantly. Then add the white wine cook for a further 2 minutes until the wine has evaporated.
With a ladle add enough stock to cover the rice and turn down the heat to a simmer. Stir constantly and keep adding ladles of stock just enough to cover the rice, until the rice is soft and has a slight bite this should take about 15 minutes.
Stir in the pumpkin puree and add the diced pumpkin and cook for 2 minutes stirring slowly.
Turn off the heat and add the rest of the butter, parmesan and season with freshly grated nutmeg. Stir well until the mixture is fully incorporated.
Serve fresh from the pan with an extra sprinkle of parmesan and a drizzle of pumpkin oil.