Pumpkin risotto

Pumpkin risotto

Risotto di zucca

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 tablespoons olive oil
90g butter
2 rosemary sprigs, 2 finely chopped
1 garlic clove
600g pumpkin flesh, chopped into very small chunks
1 small onion, finely chopped
30g carnaroli rice
1 litre Chicken stock
50g parmesan, grated
salt
pepper

Method

  1. In a pan, heat the olive oil and a third of the butter, then add the 2 whole sprigs of rosemary, the garlic clove and pumpkin. The pumpkin will automatically exude some liquid so no water needs to be added. Cook for about 20 minutes, or until the pumpkin softens and dissolves. Remove the rosemary sprigs and garlic clove.
  2. In another large pan, heat half the remaining butter and fry the onion gently until soft, then add the rice and fry equally gently, stirring continuously, for a few minutes. Add a little of the chicken stock and then the pumpkin mixture. Add more stock gradually until it is all used up and has been absorbed by the rice, stirring from time to time to avoid it sticking to the pan. Take off the heat and beat in the remaining butter and the Parmesan, season and sprinkle with the chopped rosemary.
  3. If you have a spare pumpkin, seed it, warm it inside with hot water then drain; fill it with the risotto, and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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