Name: Pumpkin and vermouth risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 60 gm unsalted butter, coarsely chopped; 2 ½ tbsp olive oil, plus extra for drizzling; 700 gm butternut pumpkin, peeled, seeded, cut into 2cm thick wedges; 1 ¼ litres (5 cups) hot chicken or vegetable stock; 6 golden shallots, finely chopped; 4 garlic cloves, finely chopped; 200 gm (1 cup) vialone nano rice (see note); 165 ml (⅔ cup) dry vermouth; 60 gm (¼ cup) mascarpone, plus extra to serve; 25 gm finely grated parmesan, plus extra to serve; Basil and lemon wedges, to serve

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.

Always beat the mascarpone and parmesan into the risotto just before serving to ensure a light and silky result.

Ingredients

60 gm unsalted butter, coarsely chopped

2 ½ tbsp olive oil, plus extra for drizzling

700 gm butternut pumpkin, peeled, seeded, cut into 2cm thick wedges

1 ¼ litres (5 cups) hot chicken or vegetable stock

6 golden shallots, finely chopped

4 garlic cloves, finely chopped

200 gm (1 cup) vialone nano rice (see note)

165 ml (⅔ cup) dry vermouth

60 gm (¼ cup) mascarpone, plus extra to serve

25 gm finely grated parmesan, plus extra to serve

Basil and lemon wedges, to serve

Method

Main

Preheat oven to 200°C. Place three-quarters of the pumpkin in a large bowl with half of the oil, season and toss to combine. Arrange on a large oven tray lined with baking paper and roast until tender (25 minutes).

Meanwhile, heat butter and remaining oil in a large saucepan over medium-high heat. Add shallots and garlic and cook, stirring, until shallots have softened (5 minutes). Add rice and stir for 1 minute to coat, then add vermouth and cook until absorbed (2-3 minutes). Add remaining pumpkin and 250ml stock, and stir frequently, breaking up pumpkin until stock is absorbed (3-5 minutes), then add remaining stock 250ml at a time, stirring until absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes).

Add mascarpone and parmesan and beat until creamy. Season to taste and serve immediately topped with roasted pumpkin, extra mascarpone, parmesan, basil and lemon on the side.

Note

Vialone nano, a risotto rice, is available from select supermarkets and delicatessens. If it’s unavailable, substitute carnaroli.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Rebecca Lyall

With over 30 years of experience in publishing, Rebecca Lyall began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media, Senior Photo Chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines at a more balanced pace, allowing her to blend professional creativity with family life.

Ingredients

Method

Main

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