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Classic zesty pumpkin risotto
Serves 4 Starters and mains
Ingredients
- 80g unsalted butter
- 3 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 250g pumpkin, coarsely grated
- 330g arborio rice
- 1 tbsp extra virgin olive oil
- 750ml chicken or vegetable stock
- juice and finely grated zest 1 lemon
- 50g Italian hard cheese, finely grated, plus extra, to serve
- feta cheese, crumbled, to serve
- 1 bunch parsley, leaves picked and finely chopped, leaves and stems finely chopped
- 1 tbsp finely chopped chives, to serve
Method
Melt 60g of the butter in a large, heavy-based frying pan over a medium heat. Add the chopped shallots and cook for 2 minutes, until sizzling, then pop on a lid for 5 minutes and reduce the heat. Lift the lid and stir for a minute or so, until softened and translucent.
Add the garlic and pumpkin and cook for 2 minutes, or until softened but not coloured. Stir in the rice and olive oil and cook for 3 minutes to toast and coat each grain in butter.
Remove from the heat, pour in 500ml just-boiled water and stir to combine. Return to a low heat and cook, gently stirring occasionally, until most of the liquid has been absorbed.
Pour in 125ml of the stock and continue the process, adding the remaining stock, 125ml at a time, until the rice is cooked through and has absorbed most of the liquid. This usually takes around 18 minutes.
Remove from the heat and stir in the lemon zest and juice, the remaining 20g of butter and the Italian hard cheese. Close the lid and let everything relax for a minute or so.
Season to taste. Spoon the feta over and serve scattered with the parsley, chives and extra cheese.
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