Pumpkin Risotto

 

Ingredients

1 medium pumpkin

1 bulb of garlic

About 6 tablespoons olive oil

A bottle of white wine

250g butter

2 onions

lots of vegetable stock

1k arborio rice

A handful of fresh basil

parmesan cheese, grated

salt and pepper to taste

Method

Peel, deseed and cube the pumpkin.

Peel the garlic, toss the cloves with the pumpkin and olive oil in a baking tray and season with salt and pepper.

Bake until soft and a bit brown and crispy around the edges.

In the meantime fry the onion in the butter until soft but not brown.

Add the rice and fry for 2 minutes.

Add the wine in stages, as it gets absorbed by the rice add more. Stir frequently making sure to stir into the edges of the pan so that the rice doesn't stick.

Once all the wine has been absorbed add the vegetable stock slowly, in stages until the rice is cooked. The cooked rice shouldn't be floating around in stock so make surwe not to add too much ata time especially near the end of cooking.

Stir in the baked pumpkin and garlic.

Garnish with fresh basil and parmesan.

pictures by Sioux Hurman © 2009