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Risotto is one of the easiest things to make, if you have enough time to stand at the stove for half an hour. Apart from the attention it needs during cooking time, risotto can be made into any sort of flavour or ingredient combination you can think of. Here is one of my favourite…
Caramelised pumpkin risotto
500g pumpkin flesh
2 tbsp olive oil
1 medium onion, finely diced
3 cloves garlic, minced
250g arborio rice
2 tbsp sage, chopped
salt & pepper to taste
4 tbsp shaved parmesan
Dice 500g pumpkin into 1 cm cubes.
Place 250g in a medium non-stick frypan with 1 tbsp oil and cook over medium to low heat. Periodically toss and continue to cook until the pumpkin is cooked and the outside has darkened. Set aside on a plate.
Meanwhile, place remaining 250g pumpkin into 2 cups of simmering water. When tender, puree the pumpkin with the water in which it has been cooking. Add more water to bring the total pumpkin liquid to 1 litre.
Heat 1 tbsp oil in the same pan you cooked the pumpkin, add onion and garlic. Sweat for 1 minute and then add rice.
Toss for 1 minute and add 1 cup of pumpkin puree. Cook over a low heat. As the liquid is absorbed, add another cup. Stir constantly and keep adding pumpkin stock as necessary.
After 25 minutes and adding all stock, the risotto will be cooked. Remove from the heat and toss the diced caramelised pumpkin and sage through. Season with salt and pepper and serve with shaved parmesan.
What’s your favourite risotto flavour or ingredient combination?