Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main

Creamy pumpkin risotto

INGREDIENTS

1kg butternut pumpkin, peeled, cut into
2cm pieces
1/4 cup (60ml) extra virgin olive oil
1/4 teaspoon dried chilli flakes
1.5 litres chicken or vegetable stock
50g butter
2 medium (300g) onions, chopped finely
2 cloves garlic, chopped finely
2 cups (400g) arborio rice
1/2 cup (125ml) dry white wine
1/4 cup fresh sage leaves
1/4 cup (60g) mascarpone or sour cream
1/2 cup (40g) grated parmesan cheese
2 tablespoons pine nuts, toasted

METHOD

1. Preheat the oven to 200°C (180°C fan-forced).
2. Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray. Season with salt; roast for about 25 minutes or until tender and browned lightly. Sprinkle with chilli. Reserve 1/4 of
the pumpkin; cover to keep warm.
3. Meanwhile, bring stock to a gentle simmer in a medium saucepan.
4. Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured. Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.
5. Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added. Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all
the liquid has been absorbed (this step should take about 20 minutes).
6. Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp. Remove with a slotted spoon and drain on absorbent paper.
7. Remove risotto from heat; stir in the mascarpone or sour cream and parmesan. Season. Serve topped with reserved pumpkin, pine nuts and crisp sage leaves.

Suitable to freeze. Not suitable to microwave.