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Risotto alla zucca
Risotto alla zucca
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Savory Parmesan complements sweet pumpkin in a comforting risotto the whole family will love.
Ingredients:
  • 1.25L (5 cups) salt reduced chicken style liquid stock
  • 1 sprig fresh rosemary
  • 40g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • 450g butternut pumpkin, peeled, seeded, cut into 1.5cm pieces
  • 70g (1 cup) shredded parmesan
  • 40.00 ml chopped fresh continental parsley
  • Shaved parmesan, to serve
Instructions:
  • In a saucepan over high heat, bring the stock and rosemary to a boil. Then, lower the heat and let it gently simmer.
  • In a large saucepan over medium heat, heat the oil and half the butter until sizzling. Sauté the onion and garlic for 5 minutes until tender. Add the rice and cook for 2-3 minutes until it glistens. Mix in the pumpkin.
  • Pour in one ladleful (about 125ml/1/2 cup) of the simmering stock into the rice mixture. Stir with a wooden spoon until the liquid is absorbed. Repeat this process, adding one ladleful of stock at a time, stirring constantly until absorbed. Continue for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
  • Take the mixture off the heat and mix in the shredded parmesan, parsley, and remaining butter. Season with salt and pepper. Serve the risotto in bowls, garnish with shaved parmesan, and add a sprinkle of pepper on top.

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