Pumpkin and Rosemary Risotto
Serves 4
Ingredients and Equipment
¼ onion, finely chopped
100g butter, unsalted (Pepe Saya)
200g pumpkin, diced into 1cm (Block 11)
20ml olive oil (Pukara Estate)
300g carnaroli rice (Randall Organic)
1.2 litres chicken stock (or vegetable stock), boiling
100g parmigiano-reggiano, grated for serving (Pecora Dairy)
20g fresh rosemary leaves, finely chopped (Block 11)
Salt & pepper (Olsson’s Sea Salt)
This recipe was cooked on equipment and appliances by Carriageworks major partner Smeg Australia.
Method
Genlty cook the onion in 25g of butter and olive oil in a heavy-bottomed saucepan until golden.
Add pumpkin and cook for a few minutes.
Add rice and allow it to heat in the pan while coating it in the onion, oil, and butter.
Add a ladle of boiling hot stock and simmer. As the stock is absorbed, add another ladle of stock.
Continue this way until the risotto is al dente, about 16 minutes.
Remove the risotto from the heat and stir in the parmigiano, remaining butter, and rosemary.
Holding the pan with two hands, pill it towards yourself so the rice hits the edge of the pan. Repeat. It should result in a creamy and runny risotto, if not just add more stock.
All ingredients available at the Carriageworks Farmers Market every Saturday.