Pumpkin risotto

Ingredients

• 300g pumpkin, peeled and cut into 2cm cubes
• 300g arborio rice
• 1 litre hot vegetable stock
• 1 medium white onion, finely diced
• 3 cloves garlic, minced
• 120ml dry white wine
• 80g parmesan, finely grated
• 30g 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 cubes in olive oil, season, and roast at 200°C for 25 minutes until tender and caramelized. Mash roughly half into a smooth purée and set the rest aside as whole pieces.

2. 2

   2. In a wide, heavy-based pan over medium heat, warm the olive oil and sweat the onion for 5 minutes until soft, then add the garlic and thyme and cook for another minute.

3. 3

   3. Add the rice and stir for 2 minutes to toast the grains, then pour in the wine and stir until fully absorbed.

4. 4

   4. Add the hot stock one ladleful at a time, stirring continuously and waiting until each addition is absorbed before adding the next — this will take about 18 minutes until the rice is al dente and creamy.

5. 5

   5. Stir in the pumpkin purée, butter, and parmesan, then fold in the reserved roasted pumpkin pieces. Season with nutmeg, salt, and pepper.

6. 6

   6. Remove from heat, rest for 2 minutes, then serve in wide shallow bowls with an extra grating of parmesan.