Roast the pumpkin chunks / cubes in the oven first then you'll have a soft texture and lovely sweet flavour.
As always when making risotto - use good stock!
1 onion chopped
1 tsp Olive oil
knob of butter (to fry the onion in)
1 garlic clove minced
Cubes / Chunks of pumpkin
Fresh Sage leaves chopped
1 glass dry White Wine
350g Arborio Rice (Risotto Rice)
2 litre of Veg Stock- Use as much as needed
Salt & Pepper
Parmesan Grated 1/2 cup
3 tbsp Butter for the rissoto at the end
Roast the pumpkin cubes first in the oven.
Heat the stock in one pan and simmer and have ready to add to the risotto.
Next in a frying pan gently sweat the chopped onion in some olive oil & butter,
when the onion is cooked and soft, add the garlic then add the rice.
Stir until the rice is coated and toasts slightly - for a 1 min or so.
Next add the wine and stir for a minute allowing the alcohol to evaporate.
Add a couple of laddles of stock, stir gently until the grains absorb most of the liquid.
Add the cooked pumpkin cubes.
Simmer, continue adding a laddle or two of stock at a time and stirring
waiting for the rice to absorb the liquid each time. Only use as much as you need-
The rice should be al dente and the pumpkin soft. The rissoto should be creamy in texture.
Add the buter, Season, and take off the heat and add the parmesan.
Garnish with the sage.
Serve on warm plates.
Main Street, Wicklow Town. Tel: 0404-69719
www.cullensbutchers.com
