Pumpkin Risotto

Rich, creamy, and full of comforting autumn flavour, this pumpkin risotto is a dish that feels both rustic and refined. Tender arborio rice is slowly cooked to perfection, absorbing the natural sweetness of pumpkin and the depth of savoury stock, creating a silky, golden risotto that's as beautiful as it is satisfying.

Whether served as a cosy main course or a sophisticated side, it's a timeless recipe that celebrates the season's best produce with every spoonful.

Ingredients

Makes approximately 5 half cup portions as pictured.

• 20g (3/4 oz) butter
• 20g (3/4 oz) oil
• 1 clove garlic, crushed
• 30g (1/4 of a medium sized onion) onion, finely diced
• Fresh thyme
• 160g (5 oz) short grain rice (Arborio)
• 30ml (1 oz) white wine
• 375g (13 oz) vegetable or chicken stock
• 50g (1 3/4 oz) cheese, grated
• 20g (3/4 oz) parmesan cheese, grated
• 100g (3 1/2 oz) pumpkin (or other root vegetable), diced
• 20g (1/4 piece) red capsicum, diced
• Salt and pepper

Method

• Melt the butter and oil in a medium saucepan over a medium heat.
• Add the onion, garlic and thyme, and sweat until soft and fragrant.
• Add the rice and sauté for a few minutes.
• Add the wine to deglaze the pot.
  The wine will loosen any golden bits on the bottom of the pot - this is called deglazing - these bits are full of flavour.
• Turn the element down to a medium low heat, and stir in the pumpkin and capsicum.
• Add the stock a little at a time, stirring regularly and allowing the rice to absorb the liquid before adding more.
• Keep adding the stock until it is all used.
• Check the rice and pumpkin are cooked.
  If the rice is still chalky in the centre, add a little more stock or water and continue cooking.
• Add the cheese and parmesan, and mix through.
• Check the seasoning - add salt and pepper if necessary.
• Cover, and allow the risotto to sit for about 20 minutes before serving.

Risotto is great served by itself, as a starch component of a meal, or as an appetiser. It can easily be shaped when it's cold - so you can shape, crumb and deep fry it for a delicious appetiser/finger food platter.