Peppery Pumpkin Risotto


* 1 3/4 cups (400g) risotto rice (plump, medium grain rice that contains a lot of starch, the types Arborio or Carnaroli are traditionally best. Other rices that work well are Roma, Vialone, Nano and Maratelli.)
* 1 tablespoon butter
* 2 tablespoons extra-virgin olive oil
* 1 small yellow onion diced
* ½ cup (60ml) of sweet white wine, such as Riesling
* 4½ cups (1kg) chicken stock/broth
* 1½ (360g) cups cooked pumpkin, or 1 (15-ounce) can pumpkin puree
* 1½ teaspoons grated fresh ginger
* ¼ teaspoon cayenne pepper
* 1 cup (240g) grated Parmesan cheese
* salt and freshly ground black pepper taste


Make sure your stock is simmering before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.

1. In a large thick pot combine oil, butter, and onion, and sauté over medium heat until the onion is soft, about 6 minutes.
2. Add rice and stir until well coated with oil and butter. Increase heat to medium high and add wine. Stir constantly until wine has been absorbed.
3. Add broth, ½ (120ml) cup at a time, stirring constantly, and adding more liquid as it is absorbed.
4. Once the rice has absorbed all the broth, reduce heat to medium-low. Taste to check the texture. The rice should be firm, but cooked through. If the rice is too hard or dry, add more broth, ½ cup (120ml) at a time.
5. When the rice reaches the desired texture, stir in the pumpkin, ginger, and cayenne pepper. Cook, stirring constantly, 2-3 minutes. Stir in Parmesan cheese, then season to taste with salt and pepper.

No comments:

Post a Comment