Pumpkin Risotto


Serves 8 as a starter, 4 as a main
2tbsp olive oil
400g pumpkin flesh, diced in approx 1cm chunks
1 small onion, chopped
500g carnaroli rice
1.5l veg or chicken stock
400ml white wine
50g butter, cold and diced
100g parmesan, grated
100g gorgonzola
8 cooked chestnuts, sliced
1tsp sage, chopped
Salt & pepper



Preparation Method


Heat the olive oil in a large pan, add the chopped onion and sweat it until it becomes translucent. Then add the rice and cook until it becomes shiny and translucent, but without any colour. Season, deglaze with the wine then, when it has completely reduced, start adding the hot stock, ladle by ladle, as needed, so that the rice stays moist, but is not swimming in liquid. From the moment the first ladle of stock goes into the pan, the risotto will take around 18-20 minutes to cook.

After you pour over the first ladle of stock, add the raw pumpkin. Then, when the risotto is two minutes away from being ready, remove from the heat and start adding the diced, cold butter, bit by bit.

Finally, finish with the grated parmesan, half the gorgonzola and the sage and season well. The end result should be a creamy, fairly runny risotto. Serve with the sliced chestnuts, and the rest of the gorgonzola on top.



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