Pumpkin and Pecorino Risotto

 

Pumpkin and Pecorino Risotto
Servings: 6

Ingredients

1 1/2 litres chicken or vegetable stock (use a low-salt version, if possible)
50g butter
2 tablespoons olive oil
1 large onion, finely diced
2 cups arborio or Carnaroli Riso Superfino rice
2/3 cup white wine
1 cup diced pumpkin, cut into 2cm dice
zest and juice of 1 lemon
1/2 cup cubed pecorino (the sharper the better)
salt and pepper
good quality olive oil to garnish
grated Parmesan to garnish (preferably Parmigiano-Reggiano)

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100017

Description

Risotto is not nearly as temperamental as many people think.  Although it isn't critical to stir the risotto continously, it is important to ensure that it doesn't dry out during cooking.  The key is to use good-quality risotto rice.  With Carnaroli Riso Superfino or arborio you really can't go wrong.

Method

Heat the stock in a large saucepan to a simmer.

Melt the butter and olive oil together in a heavy-based frying pan.  Add the onion and cook until soft and translucent.

Add the rice and stir to coat in the oil and butter.  Gently saute the rice for 2-3 minutes, stirring continuously.

Add the wine and allow it to bubble away until it is almost all evaporated.  Begin to add the hot stock, a ladleful at a time, allowing it to almost evaporate between each addition - it is important that the rice grains are allowed to absorb most of the liquid before each new addition as this adds to the creaminess of the finished dish.

About halfway through the cooking time (about 10-15 minutes), add the pumpkin pieces.

If you need more liquid than you have stock, add some hot water.  Alternatively, the rice may cook before you have used all of the stock and that's okay, too.  The rice is cooked when it is firm to the bite but not chalky in the middle.

To serve, stir in the lemon zest and juice and the pecorino and allow risotto to sit for a few minutes.  Give it one last stir and spoon onto individual plates and drizzle with extra olive oil and a sprinkle of Parmesan.  Serve with a simple green salad.

Categories

Pasta/Risotto
Vegetarian

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