Garlicky pumpkin risotto

Name: Garlicky pumpkin risotto
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 large bunch basil, leaves and stalks torn; 3 garlic cloves, roughly chopped; 3 Tbsps pine nuts, toasted; 1 serving olive oil; 50 grams parmesan, finely grated; 6 garlic cloves, peeled; 1 liters hot chicken stock; 85 grams unsalted butter; 400 grams 14oz piece pumpkin (unpeeled weight), peeled, seeded and cut into 1cm cubes; 2 Tbsps olive oil; 1 small onion, finely chopped; 400 grams arborio rice; 100 grams pecorino, finely grated; 50 grams shallots, finely chopped; 100 grams plain flour, seasoned with salt and pepper; 1 serving vegetable oil, for shallow frying

You can never have too many Mediterranean recipes, so give Garlicky pumpkin risotto a try. This recipe serves 6. This main course has 765 calories, 25g of protein, and 36g of fat per serving. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. A mixture of parmesan, piece pumpkin, chicken stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured pure.

Ingredients you will need

Olive Oil

Pine Nuts

Garlic

Basil

Pesto

Equipment you will use

Food Processor

Pour into a bowl and fold in the parmesan.

Ingredients you will need

Parmesan

Equipment you will use

Bowl

Blanch remaining garlic in boiling water for 3 mins, until slightly softened.

Ingredients you will need

Garlic

Water

Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock.

Ingredients you will need

Stock

Butter

Garlic

Equipment you will use

Frying Pan

Remove from the heat. You can do this up to 4 hrs in advance.

Heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.

Ingredients you will need

Olive Oil

Pumpkin

Make the crispy shallots. Dust them in the flour and shake off excess.

Ingredients you will need

Shallot

All Purpose Flour

Shake

Heat 2cm oil in a large pan and fry until light golden brown.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain and keep warm.

Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.

Ingredients you will need

Butter

Onion

Stock

Toast

Rice

Equipment you will use

Frying Pan

Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins.

Ingredients you will need

Whole Garlic Cloves

Pumpkin

Rice

Serve with a drizzle of pesto and the shallots on top.

Ingredients you will need

Shallot

Pesto

Equipment

Ingredients

Servings:

1large bunch

basil, leaves and stalks torn 3

garlic cloves, roughly chopped 3Tbsps

pine nuts, toasted 1serving

olive oil 50grams

parmesan, finely grated 6

garlic cloves, peeled 1liters

hot chicken stock 85grams

unsalted butter 400grams

14oz piece pumpkin (unpeeled weight), peeled, seeded and cut into 1cm cubes 2Tbsps

olive oil 1small

onion, finely chopped 400grams

arborio rice 100grams

pecorino, finely grated 50grams

shallots, finely chopped 100grams

plain flour, seasoned with salt and pepper 1serving

vegetable oil, for shallow frying

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Barone Ricasoli Colledila Chianti Classico Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 85 dollars.