Winter Pumpkin Risotto
“It’s the perfect time for pumpkin risotto – pumpkins are at their absolute best. And crisp winter nights call for something warm, comforting and delicious. This is my favourite pumpkin risotto recipe. We serve variations of this recipe at both Massi and Mister Bianco throughout the winter months and its always a sell out.” – Joseph Vargetto
- 750g pumpkin, peeled, seeded, diced
- 2 tablespoons olive oil
- ½ small onion, chopped
- 2 garlic cloves, crushed
- 500g Arborio rice
- 4 cups hot chicken stock (you can use vegetable stock)
- 200g grated parmesan, plus extra parmesan to serve
- 20g butter
- 30ml lemon juice
- 1 tablespoon chopped parsley.
Preheat oven to 200°C.
Line a baking tray with baking paper.
In a bowl, toss pumpkin and half oil together. Season with salt and pepper. Arrange pumpkin pieces in a single layer on the tray.
Bake for 15-20 minutes until just tender. Set aside.
Heat remaining oil in a saucepan on medium. Saute onion and garlic for 4-5 minutes, until the onion softens.
Add the rice to the saucepan and stir through thoroughly. Cook for 1 – 2 minutes until the grains become translucent.
Add 1 cup of hot stock to the rice, stirring constantly until absorbed. Continue adding stock, 1 cup at a time, allowingit to completely absorb until the rice is just tender and creamy. This takes about 20 minutes.
Once cooked, stir pumpkin, parmesan, butter, lemon juice and parsley through. Season to taste.
Serve topped with grated parmesan and some thick aged balsamic.