Pumpkin (Squash) Risotto

Directions

• Cut the pumpkin into small cubes and place in a roasting dish. Sprinkle with sea salt, some of the nutmeg (see notes), black pepper and drizzle with Olive Oil. Put in the over at 200C for about 30 minutes until the squash is tender (I actually prefer it a little more than that so it starts to crisp up a little at the edges).
• Prepare the stock. If you do not already have a stock made, you can use a stock powder like bouillon or vegetable stock cubes. Prepare 1.5 litres of stock according to the instructions on the packet. You need to get this stock boiling and keep it on a rolling boil while you are making the risotto.
• Using a large (deep) frying pan (or saucepan if necessary), add the Olive Oil and melt 1 tbsp of the butter but don’t let it burn. Keep the other 1 tbsp of butter for later! As soon as it’s melted, add the onion to the pan and fry quickly for another minute, just to soften the onion.
• Add the rice directly to the pan and fry it for about 2-3 minutes. You want the rice to almost toast, but not brown or burn. Keep moving it around the pan so that it doesn’t stick.
• Next, add the wine. The pan should still be very hot so add the wine a little at a time so that the mixture stays boiling and does not lose its temperature. Cook until the wine is almost absorbed but the mixture is still a little liquid and “sticky”.
• Now for the stock. Ensure that the stock is still boiling and add it to the rice a ladle at a time to ensure that the mixture does not lose its temperature. It should continue to boil at all times. Continue adding a ladle at a time, mixing all the time to ensure that the rice does not stick to the pan. Each time the mixture becomes “gooey” and starts to thicken, add the next ladle.
• The actual amount of stock you need to use will vary according to the rice you use so adjust as required. You don’t have to use it all. Equally, if you don’t have enough, make a little more or just use some extra boiling water.
• Meanwhile, the pumpkin should now be ready and it should be soft enough that you can mash it. Mash it roughly and add the grated Parmesan cheese. Mash again, making sure the mixture is well mixed.
• Just before the rice is cooked, add the nutmeg and parsley (see notes). At this point you can add the sea salt to taste if you wish. Be careful with the nutmeg and the salt, add a little at a time and taste each time you add more. You only want a ‘hint’ of nutmeg flavour not a strong taste. You will know the rice is cooked when it has no “crunch” but is still firm, not very soft. If it’s very soft, you have probably cooked it a bit too long. This is why it’s important to add only a ladle of stock at a time, so that you can control the temperature but also the cooking time.
• The risotto is ready when it is starting to thicken again and has a “gooey” texture. You should not let it dry out. Once you remove from the heat, the rice will continue to cook a little so always take it off the heat a little before you think it’s ready to actually eat. You will leave it to cool for a minute or so and it will cook a little more in this time.
• Once you have removed the risotto from the heat, add the pumpkin and cheese mixture and mix it well into the risotto. Add the remaining tablespoon of butter and mix well into the risotto until dissolved. This will make it even more “creamy”.
• Serve immediately. If you like, you can season with black pepper, extra grated Parmesan and finely chopped parsley – or whatever else you like – I love a good sprinkling of Cayenne Pepper on mine!