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Judy Cassou's Pumpkin and Pine Nut Risotto |
Contributed by Lynn Apple.  |
Ingredients 1 kg pumpkin, seeded and peeled 2/3 cup of white wine 3 tbs butter 3 3/4 cups hot chicken or vegetable stock 2tbs olive oil 1/2 cup freshly grated parmesan cheese or more if you like 1/2 cup pine nuts salt and pepper 1 onion chopped 2 garlic cloves crushed 1 1/2 cup Italian risotto rice |
Method |
| Cut the pumpkin into small pieces. Melt half the butter in a large heavy-based pan with the oil and sauté the pumpkin for about 10 minutes or until tender . Add the pine nuts and sauté for 2 minutes until pale golden. Drain with a slotted spoon and set aside. Add the onion to the pan and sauté for 3-4 minutes until very soft. Add the garlic and rice and cook, stirring for 1 minute. Pour in the wine and let it bubble until evaporated. Add a little of the hot stock and cook, stirring, until it is absorbed. Add a little more stock and cook until absorbed. Continue cooking, gradually adding the remaining stock for about 20 minutes, stirring until the risotto is thick and creamy but the grains retain a little texture. You might not need all the stock. Return the pumpkin and the nuts to the pan with the remaining butter and half the parmesan. Check the seasoning and serve with the remaining cheese on the side. |