Pumpkin risotto

Ingredients

• 400g pumpkin or butternut squash, peeled and diced into 2cm cubes
• 300g arborio rice
• 1.2 litres hot vegetable stock
• 1 medium white onion, finely diced
• 3 cloves garlic, minced
• 120ml dry white wine
• 80g parmesan, finely grated
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1/4 tsp freshly grated nutmeg
• Salt and black pepper to taste

Steps

1. 1

   1. Toss the pumpkin with olive oil, salt, and pepper, spread on a baking tray, and roast at 200°C for 25 minutes until tender and lightly caramelised. Mash roughly half the pieces into a coarse purée and set the rest aside.

2. 2

   2. Warm the stock in a separate saucepan and keep it on a low simmer throughout cooking.

3. 3

   3. In a wide heavy-bottomed pan, melt half the butter over medium heat, add the onion and cook for 5 minutes until soft, then stir in the garlic and thyme for 1 minute. Add the rice and toast, stirring, for 2 minutes until the edges turn translucent.

4. 4

   4. Pour in the wine and stir until absorbed, then begin adding the hot stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next — this takes about 18 minutes total.

5. 5

   5. Stir in the pumpkin purée and roasted chunks, the nutmeg, and the remaining butter, then remove from heat and fold through the parmesan.

6. 6

   6. Rest the risotto for 2 minutes, adjust seasoning, and serve in wide shallow bowls, adding a little extra stock if it has thickened too much.