Char Grilled Pumpkin Risotto With Parmesan

Ingredients

  • 100ml white wine
  • 1.5g char grilled pumpkin
  • 2Tbsp Olive oil, for cooking and to drizzle
  • 1 litre chicken stock
  • 400g risotto rice
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 2 tender sticks of celery, finely chopped
  • S & P
  • 70g unsalted butter
  • 1/2 cup Parmesan cheese, grated
  • Small handful of sage leaves

Method

  1. Cut the pumpkin into small cubes.
  2. Set aside one-third. Put the rest of the pumpkin into a blender and whiz until smooth.
  3. Bring the stock to a simmer in a pan and keep it at a gentle simmer over a low heat. Heat a little olive oil in a larger saucepan and add the onion, garlic and celery and cook slowly for about 15 mins to soften but not colour. Add the rice and increase the temperature and cook gently, stirring for about a minute then add the wine and stir until it has been absorbed by the rice.
  4. Lower the heat to keep the risotto at a moderate simmer and add the hot stock gradually (half a cup at a time) stirring after each addition until it is absorbed before adding more. keep cooking, stirring and adding stock for 15-20 mins until the rice is soft but still has resistance to the bite (al dente). Add the pumpkin purée and reserved pumpkin, stirring through and seasoning to taste. Stir in a few knobs of butter and the grated Parmesan. Keep warm.
  5. Heat a thin layer of olive oil in a small frying pan until hot. Fry the sage leaves for a few seconds until crisp then drain on kitchen paper. Ladle the risotto on to warm plates and tap the bottom of each plate gently to spread it out. Drizzle with a little olive oil and scatter over the Parmesan and sage leaves, then serve.