There is something lovely about using fresh seasonal ingredients (especially when you pick your own pumpkin), and cooking up a comforting dish on these colder autumnal nights.
This recipe is a favourite of ours and super easy to make mid week or when having friends over.
So, start by getting out all your ingredients. Chop the onion and pumpkin, also grate your lemon and parmesan in advance.
2 tablespoons of extra virgin olive oil
1 white onion – finely chopped
1 garlic clove, finely chopped
1 litre of vegetable or chicken stock
300ml whole milk
300g risotto rice
125ml white wine, and a dash of white wine vinegar
300g pumpkin or squash – cut into 1cm squares
Sweetcorn from a cob, or tinned is fine
40g parmesan grated finely
Zest of 1 lemon, and a squeeze of it’s juice
Cumin – 2 teaspoons
Nutmeg- 2 teaspoons
Salt and pepper
Chopped sage- a handful
Chopped parsley – a good handful
Heat 40g butter and 2 tbsp extra virgin olive oil on a medium heat.
Once melted, add chopped onion and garlic, stirring well for 8-10 minutes or until the onion is softened.
Add some chopped sage and cook for 2 minutes
In a separate saucepan, combine the stock and milk and gently heat. Once bubbling, turn down heat and keep warm.
Stir the risotto rice and pumpkin into the onion and butter mixture and cook for 1-2 minutes. Add the cumin
Add the white wine/wine vinegar and cook. The rice must be hot when you add the wine and it should sizzle as soon as it hits the pan. Stir for about 1 minute or until reduced by half.
Pour the stock/milk to the rice gradually- 1 ladle at a time and cook for 20 minutes or until rice is cooked but still has a bite!
Stir in small can of sweetcorn for 2 minutes (add some boiled water if needed- your aiming for a creamy consistency)
Stir 40g parmesan into the rice as well as the lemon zest. Then season generously with salt and black pepper.
Garnish with fresh parsley, and spoon over the ricotta which melts in your mouth. Drizzle with lemon juice and a little oil if you want to add extra moisture.
Recommended: A tasty glass of wine to go alongside!
This dish is best eaten piping hot, straight away. I don’t recommend freezing risotto as it can become grainy and hard.
If you do have leftovers, you can always make some arancini balls and served with a spicy arrabbiata sauce! I sometimes add some feta in the middle.
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