Thursday, October 7, 2010

Pumpkin Risotto


  • 2 tablespoons olive oil
  • 500 gm pumpkin with skin on
  • 1 small onion, finely chopped
  • 1 cups Arborio rice
  • 2 cloves garlic finely chopped or grated 
  • 3 cups boiling water / vegetable stock
  • Salt
  • Freshly ground black pepper
  • 1/4 cup grated Parmesan cheese


  1. Preheat the oven to 180°C. Put 1 tablespoon of the oil in a small baking dish and add half the pumpkin. Roast in the oven for 30 minutes.
  2. While the pumpkin is roasting, cook the onion and garlic in the remaining oil in a large nonstick frying pan over low heat for 5 minutes or until soft. 
  3. When little cooled mash the pumpkin  and now add in cooked onions.
  4. Add the rice, raise the heat to moderate, and cook for 4 minutes
  5. Heat the stock in a large saucepan until it comes to a gentle simmer. Add 1 ladleful stock to the rice, stirring for about 3 minutes until the rice has absorbed almost all of the liquid.
  6. Continue adding the stock, 1 ladleful at a time, until it has all been absorbed (about 20 to 25 minutes) and the rice is cooked and creamy.
  7. Remove from the heat, season with salt and pepper to taste, then stir in the Parmesan Cheese

Risotto Basics

This article is from the book: Risotto around the world by - Tamara Milstein


The broth or stock must always be simmering before adding to rice.
The broth must be added ladle by ladle, to get the creamy texture.
Onion and garlic -  cook until transparent, not browned.
Stir Risotto frequently during cooking. 
Only add second ladle of broth when the first is absorbed.
When all the liquid as all been added, turn off the gas immediately or the risotto will become dry.
Finally add butter and flavorings and stir through.
Serve immediately.
Never wash rice.

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