Garlicky pumpkin risotto

Garlicky pumpkin risotto

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(5 ratings)

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Cooking time

Ready in about 1½ hrs plus cooling time

Skill level

Moderately easy

Servings

Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
696
protein
17g
carbs
70g
fat
40g
saturates
14g
fibre
3g
sugar
0g
salt
1.24g

Ingredients

For the pesto

  • large bunch basil, leaves and stalks torn
  • 3 garlic cloves, roughly chopped
  • 3 tbsp pine nuts, toasted
  • olive oil
  • 50g parmesan, finely grated

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
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 400g arborio rice
  • 100g pecorino, finely grated
  • 50g parmesan, finely grated

For the crispy shallots

  • 50g shallots, finely chopped
  • 100g plain flour, seasoned with salt and pepper
  • vegetable oil, for shallow frying

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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.

Recipe from Good Food magazine, October 2004

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Comments

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purpleclaire12's picture

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

lawley06's picture
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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
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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
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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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