Pumpkin, Basil & Pine Nut risotto

Source: Coles Magazine - July 2015 - Pag 21

Serves 4
4 cups (1L) vegetable stock
60 g butter, chopped
1 leek, pale section only, thinly sliced
800 g Kent pumpkin, peeled, cut into 3cm pieces
1 1/2 cups (300g) arborio rice
1/2 cup (125ml) white wine
1/2 cup (40g) parmesan, finely grated
1/3 cup basil, finely shredded
1/3 cup (80g) sour cream
1/4 cup (40g) pine nuts, toasted
Basil leaves, to serve
Shaved parmesan, to serve

  1. Place the stock and 1 cup (250ml) of water in a saucepan. Bring to the boil. Reduce heat to low and simmer.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the leek and cook, stirring, for 2 minutes or until leek softens. Add the pumpkin and cook, stirring occasionally, for 8-10 minutes or until the pumpkin is just tender.
  3. Add the rice to the pumpkin mixture and stir to coat. Add the wine and cook, stirring, for 2 minutes or until evaporated. Add 1 cup (250ml) of the simmering stock to the pumpkin mixture and stir until the liquid evaporates. Continue adding 1/2 cupfuls of stock, stirring after each addition until the liquid is absorbed, for 20-25 minutes or until the rice is just tender.
  4. Add the grated parmesan and shredded basil and stir to combine. Spoon risotto into bowls and top with sour cream, pine nuts, basil leaves and shaved parmesan.

Tip: The secret to making sure your pumpkin cooks at the same time is to cut it into small, ever-sized pieces – aim for about 3cm cubes.

Vic Lic

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