Roasted pumpkin risotto
( SERVES 4 )
|1 kg||Pumpkin, or butternut|
|1 to taste||Salt|
|4 Tbsp||Olive oil|
|2||Garlic cloves, crushed into a paste|
|1 handful||Fresh oregano, leaves, finely chopped|
|275 g||Arborio rice|
|1¼ Ltr||Vegetable stock|
|200 ml||Dry white wine|
|1 to taste||Ground black pepper|
|1 splash||Lemon, for the cream|
|½ cup||Cream, with a squeeze of lemon juice|
- Preheat the oven to 200C. Cut the skin off the pumpkin (or butternut) and scrape out the seeds and pithy fibres.
- Cut into small cubes and put into a shallow roasting dish. Sprinkle with a little salt and 2 tablespoons of the olive oil.
- Toss the pumpkin in the oil so that the cubes are lightly coated. Roast in the oven for about 30 minutes until the pumpkin is tender.
- Put the remaining oil, all the butter and the garlic (crushed to a paste) into a large, heavy saucepan and cook gently for 2 minutes.
- Add the oregano, sage (leaves) and rice. Let the rice absorb the buttery juices, then stir in a ladle of hot stock.
- Stir until absorbed, then add the wine and the rest of the stock a ladle at a time, making sure it is completely absorbed between each addition.
- Stir in the cubes of pumpkin and lightly mash it with the back of a wooden spoon, leaving some pieces whole.
- Stir in the lemon juice and salt and pepper to taste. Serve topped with a spoonful of the lightly whipped cream.