I've been following Jemma's Recipe Monday posts over at Amityville Boronia for the last few weeks so I thought I'd join in today.
I saw this recipe for Pumpkin Risotto on Masterchef Friday night so I thought I'd try it. This is my version using the ingredients that I already had in the fridge and the pantry - their version used Goats Cheese and Fresh Parmesan.
My version serves 2-3 people
Ingredients:
2 cups raw pumpkin - grated or chopped into small pieces
1.5 cups arborio rice
500mL chicken stock
1 small brown onion - chopped
1 teaspoon minced garlic
butter
olive oil
Method:
Place the pumpkin into a small saucepan with one teaspoon of butter and a couple of tablespoons of water. Place a lid on the saucepan and steam on a low heat until cooked.
Place the chicken stock in a saucepan and heat until simmering.
In a large saucepan, place a tablespoon of butter and a good splash of olive oil and heat.
Add the garlic and onion and saute until the onion is translucent.
Add the rice and coat in the butter / oil mix.
Add ladles of chicken stock one at a time and wait until absorbed by the rice.
If you run out of chicken stock, and the rice still isn't cooked through, you can substitute a few ladles of boiling water.
The pumpkin and the rice should be ready at approximately the same time. Mash the pumpkin and add to the risotto and stir through.
If you have fresh parmesan, grate a few tablespoons and stir them through. I only had the powdered version which really doesn't do justice to such a lovely dish.
EAT!