Garlicky pumpkin risotto

Garlicky pumpkin risotto

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(5 ratings)

Ready in about 1½ hrs plus cooling time

More effort

Serves 6
Rich, creamy and delicious - this pumpkin risotto is a great dinner party dish from Ursula Ferrigno

Nutrition and extra info

Nutrition:

  • kcal696
  • fat40g
  • saturates14g
  • carbs70g
  • sugars0g
  • fibre3g
  • protein17g
  • salt1.24g
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Ingredients

    For the pesto

    • large bunch basil, leaves and stalks torn
      Basil

      Basil

      ba-zil

      Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

    • 3 garlic cloves, roughly chopped
    • 3 tbsp pine nuts, toasted
    • olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 50g Parmesan, finely grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    For the risotto

    • 6 garlic cloves, peeled
    • 1.4l hot chicken stock
    • 85g unsalted butter
    • 400g/14oz piece pumpkin (unpeeled weight), peeled, seeded and cut into 1cm cubes
      Pumpkin

      Pumpkin

      pump-kin

      Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small onion, finely chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 400g arborio rice
      Arborio rice

      Arborio rice

      ahh-bore-e-o rice

      The high-starch kernels of this northern Italian-grown grain are shorter and plumper than any…

    • 100g pecorino, finely grated
    • 50g Parmesan, finely grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    For the crispy shallots

    • 50g shallots, finely chopped
      Shallot

      Shallot

      shal-lot

      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 100g plain flour, seasoned with salt and pepper
    • vegetable oil, for shallow frying

    Method

    1. Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured purée. Pour into a bowl and fold in the parmesan.

    2. Blanch remaining garlic in boiling water for 3 mins, until slightly softened. Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Remove from the heat. You can do this up to 4 hrs in advance.

    3. Heat oven to 200C/fan 180C/gas 6. Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.

    4. Make the crispy shallots. Dust them in the flour and shake off excess. Heat 2cm oil in a large pan and fry until light golden brown. Drain and keep warm.

    5. Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.

    6. Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins. Serve with a drizzle of pesto and the shallots on top.

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    Comments, questions and tips

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    Comments (8)

    purpleclaire12's picture

    How well does this keep/reheat? I'd be making it just for myself to start with...

    lawley06's picture
    5

    a bit fiddly with lots of things to prepare but so worth it :)

    coburnj's picture

    What do you do with the stock that the garlic was in?

    esmeraldavere's picture
    4

    I didn't bother with blanching the garlic, instead I caramelised it by colouring it in olive oil and butter and then finishing off with some stock, added a lovely flavour.

    deerussell's picture

    Pecorino and Parmesan are not suitable cheeses for vegetarians, you can buy vegetarian parmesan 'style' cheeses from supermarkets if you need to though.

    wecelius's picture
    5

    I love this one, and for sure I am going to make it several times. I used veg stock, no problem.

    rachelhighsted's picture

    I guess you could just use vegetable stock instead. I always use veg stock in all my recipes if my veggie friends come over.

    theedda's picture

    Is the chicken stock completely essential? Without it, this dish could be suitable for vegetarians.

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