Normally, I find the recipes in the Masterchef cookbook just a little TOO challenging for my skills. As much as I would love to give the croquembouche a go… I just dont really think its in my future! But they did have a really good looking pumpkin risotto recipe in there. Normally when I do pumpkin in my risotto it is as roasted chunks, but this way gives it such a smooth, creamy texture. Needless to say, the boy and I both LOVED this. I added in a shredded bbq chicken to give the boy his meat, but you really dont need it.
Having made this dairy free too (nutellex instead of butter and no parmesan) I can say it kept its uber smooth creamy taste. Seriously people, this is one risotto you have to make.
4 cups (1 litre) chicken stock
1 small onion, finely chopped
1 garlic clove, crushed
1 ½ cups arborio rice
1/3 cup white wine
200g piece of pumpkin, peeled, seeded and grated
½ cup parmesan, finely grated
Basil leaves, to garnish
Olive oil, to drizzle
George says that when you’re cooking risotto, don’t stir – agitate! You don’t want to break up the rice grains and create starch. The risotto should be creamy, not starchy. (Never knew this… followed his advice, and yep, definately a creamier taste!)
- Bring stock to boil in a medium saucepan with 1 cup water. Reduce heat and simmer, covered, until required.
- Melt one third of the butter in a frying pan and cook the onion and garlic over medium heat until translucent. Add the rice and coat in the butter. Pour in the wine around the edge of the pan.
- Add the hot stock mixture a little at a time, just enough to cover the rice. Simmer, shaking the pan occasionally until the stock is absorbed. Keep adding stock in batches, shaking the rice as it cooks. This will take 20-25 minutes until all the stock is used and the rice is creamy.
- Meanwhile combine the pumpkin and half the remaining butter in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally for about 10 minutes or until very soft. Mash until smooth.
- Add the remaining butter to the rice, along with the pumpkin puree and the parmesan. Gently fold through until just combined. Spoon onto a serving plate and crumble the fetta over. Sprinkle with basil leaves and drizzle with olive oil.