Pumpkin and vermouth risotto with parmesan and mascarpone
Rice dishes are just about the best things you can cook in one pan. Here, the pumpkin lends a sweetness which is balanced by the aromatics of the vermouth.
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Serves
4
Cooking Time
Prep time 20 mins, cook 55 mins
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60 gm
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butter, coarsely chopped
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1 tbsp
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olive oil
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700 gm
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butternut pumpkin, cut into 2cm pieces
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1.25 litres (5 cups)
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chicken or vegetable stock
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6
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golden shallots, finely chopped
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4
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garlic cloves, finely chopped
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200 gm (1 cup)
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vialone nano rice
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160 ml
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dry vermouth
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60 gm (¼ cup)
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mascarpone, plus extra to serve
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25 gm (1/3 cup)
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finely grated parmesan, plus extra to serve
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1
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Heat half the butter and half the olive oil in a saucepan over high heat. Add pumpkin and stir occasionally until pumpkin begins to caramelise (8-10 minutes), then remove from pan. Add chicken stock to pan, scrape base of pan with a wooden spoon and bring to the boil, then transfer to a jug and keep warm. Wipe saucepan clean.
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2
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Add remaining butter and oil to saucepan with shallot and garlic and stir frequently over medium heat until shallot is tender (5-10 minutes). Add rice and stir for 1 minute to coat, then add vermouth and cook until absorbed (2-3 minutes). Add pumpkin with 250ml stock and stir frequently until stock is absorbed (3-5 minutes), then add remaining stock 250ml at a time, stirring until stock is absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes). Stir through mascarpone and parmesan, season to taste, serve immediately with extra parmesan.
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This recipe is from the August 2009 issue of Australian Gourmet Traveller.
Drink Suggestion Pear and anise-scented white arneis.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Lisa Featherby
DRINK SUGGESTION Max Allen