Pumpkin risotto
Recipe by Alessandro Pavoni – Ormeggio at The Spit
Serves 4
¼ onion, finely chopped
100g butter, unsalted
200g pumpkin, diced into 1cm
20ml olive oil
300g carnaroli rice
1.2 litres chicken stock (or vegetable stock), boiling
100g Parmigiano Reggiano, grated for serving
20g fresh rosemary leaves, finely chopped
Salt & pepper
Gently cook the onion in 25g of butter and olive oil in a heavy-bottomed saucepan until golden.
Add pumpkin and cook for a few minutes.
Add rice and allow it to heat in the pan while coating it in the onion, oil, and butter.
Add a ladle of boiling hot stock and simmer. As the stock is absorbed, add another ladle of stock.
Continue this way until the risotto is al dente, about 16 minutes.
Remove the risotto from the heat and stir in the parmigiano, remaining butter, and rosemary.
Holding the pan with two hands, pull it towards yourself so the rice hits the edge of the pan. Repeat. It should result in a creamy and runny risotto, if not just add more stock.
