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Pumpkin, chickpea & raisin risotto
Pumpkin, chickpea & raisin risotto
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Delight in comforting pumpkin risotto topped with crunchy pine nuts and chickpeas for a satisfying meal any day.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 50g butter, chopped
  • 650g butternut pumpkin, peeled,
cut into 1.5cm pieces
  • 1 leek, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 220g (1 cup) arborio risotto rice
  • 400g can chickpeas, rinsed, drained
  • 40.00 ml raisins
  • 21.00 gm lemon juice
  • 40g (1/2 cup) finely grated pecorino or parmesan
  • 125.00 ml fresh continental parsley 
leaves, chopped
  • 30.00 ml toasted pine nuts
  • Finely grated pecorino, extra, to serve
  • 1 leftover chicken carcass 
(from roast chicken, see related recipe)
  • Leftover roasted pan vegetables 
(from roast chicken, see related recipe)
  • 3 sprigs fresh continental parsley
  • 1/2 tsp black peppercorns
  • 1.5L (6 cups) boiling water
Instructions:
  • To make the stock, combine chicken carcass, vegetables, parsley, and peppercorns in a saucepan. Pour boiling water until everything is covered. Boil on high heat, then lower to a simmer. Skim occasionally for 30 minutes until slightly reduced and dark brown. Strain into a saucepan through a sieve, discarding solids.
  • Begin by gently simmering the stock over low heat. In a non-stick frying pan over medium-high heat, heat half of the oil and half of the butter. Add the pumpkin, season it, and cook while stirring occasionally for 6 minutes until it starts to soften. Lastly, transfer the cooked pumpkin to a bowl.
  • Heat the remaining oil in a pan over medium-low heat. Sauté the leek until soft, about 3 minutes. Add the garlic and cook until aromatic, about 2 minutes. Stir in the rice until grains appear slightly glassy. Add the pumpkin and a ladleful (about 1⁄3 cup) of stock, stirring until absorbed. Gradually add the remaining stock, one ladleful at a time, stirring constantly for about 25 minutes, until the rice is creamy and tender but still firm. Add chickpeas, raisins, and lemon juice in the last 5 minutes of cooking.
  • Remove the pan from heat. Stir in the cheese and remaining butter. Cover and let it stand for 2 minutes. Season with salt and pepper. Garnish with parsley, pine nuts, and extra pecorino.

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