GARLICKY PUMPKIN RISOTTO

Garlicky pumpkin risotto image

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

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 1h30m

Number Of Ingredients 17

Ingredients

large bunch basil , leaves and stalks torn
3 garlic cloves , roughly chopped
3 tbsp pine nuts , toasted
olive oil
50g parmesan , finely grated
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
1small onion , finely chopped
400g arborio rice
100g pecorino , finely grated
50g parmesan , finely grated
50g shallots , finely chopped
100g plain flour , seasoned with salt and pepper
vegetable oil , for shallow frying

Steps:

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.
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.
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.
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.
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.
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.

Nutrition Facts : Calories 696 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.24 milligram of sodium