The sweetness of the pumpkin is a perfect match with the zesty flavour of the orange.
A creamy risotto great all year round.
INGREDIENTS (serve 2 ppl)
160 gr Carnaroli rice
250 gr butternut pumpkin, cut into small cubes
1 shallot, finely diced
500 ml Vegetable stock
1/2 cup dry white wine
Juice of 1 orange, plus zest to garnish
2 tbsp butter
2 tbsp rosemary, finely chopped
1/4 cup Parmigiano Reggiano, grated
Extra-Virgin olive oil
Salt
METHOD
In a saucepan, bring the vegetable stock to boil and let it simmer away.
In another saucepan, over low heat, add a glug of olive oil and the diced shallot.
Stir occasionally and let it cook until translucent (about 5-6 minutes).
Add the rice, stir and make sure it’s well coated by the oil.
Once the rice is toasted (about 2-3 minutes), add the wine, stir, and cook until it has evaporated.
Now add the pumpkin, a pinch of salt the orange juice and stock to cover the rice.
Stir occasionally and make sure the rice does not stick to the bottom of the pan.
Once the stock is absorbed by the rice, add another ladle or two of the stock.
Repeat until you have used the majority of the stock and your rice is al dente (approximately 18 minutes).
Now stir in the rosemary, butter, cheese and check for seasoning.
Once the butter and cheese are melted through the rice, cover it a let it rest for 1 minute.
Serve it in individual plates and top each risotto with orange zest, freshly grated Parmigiano Reggiano and a final drizzle of Extra-Virgin olive oil.
Davide
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