Pumpkin risotto with almonds
This recipe is a tasty take on the classic “risotto alla zucca”, which is a traditional peasant dish of northern Italy, where pumpkins are grown in abundance.
• 280g Vialone Nano rice (or Arborio rice)
• 300g pumpkin flesh
• 50g almonds
• 30g parmesan
• 30g butter
• 1 shallot, chopped
• 800 ml chicken stock
• ½ cup white wine
• 1 tsp balsamic vinegar
• Ground nutmeg, for seasoning
• Salt, for seasoning
1. Heat 20g of the butter in a saucepan. Sauté shallot and pumpkin for 5 minutes.
2. Add balsamic vinegar and allow to absorb.
3. Heat chicken stock in a separate saucepan.
4. Once vinegar is absorbed, pour a ladle of hot stock over pumpkin.
5. Cover saucepan and simmer over low heat for 7 minutes.
6. Meanwhile, toast almonds in the oven for 5 minutes, then chop roughly.
7. Remove lid on saucepan and add almonds and rice. Leave for 1-2 minutes or until flavours have combined.
8. Pour remaining wine over rice and almonds and leave to evaporate. Season with salt.
9. Add another ladle of hot stock.
10. Continue to cook for around 16 minutes, stirring regularly and gradually adding more stock.
11. Once cooked, add the remaining butter, parmesan and a pinch of nutmeg, combining well.
12. Remove from heat and serve.