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Pumpkin & parmesan risotto

Method

  • Melt 40 gm butter in a heavy-bottomed pot and add the pumpkin and 50 gm chopped parmesan. Stir well, cover and cook over a low heat for about 30 mins until the pumpkin is tender. Then uncover and cook until dry, stirring regularly.
  • Add the wine and reduce by about two-thirds, before adding the stock and cream. Mix well, bring to the boil and simmer for 10 mins. Then blend, return to the pot and bring to a simmer. 
  • Heat the remaining butter in a large heavy-bottomed pot and gently saute the onion until tender. Then turn the heat down and add the rice. Stir well until the rice is coated with butter and becomes translucent. Add the pumpkin stock, a ladle at a time, stirring continually between each addition until creamy and tender. (May not need all the stock.) Check for seasoning. 
  • Then grate the remaining parmesan and stir into the risotto with a little ground pepper. 
  • from Shane Osborn - Pied a Terre restaurant in London

Ingredients

  • 60 gm butter
  • 300 gm pumpkin, cubed
  • 70 gm parmesan
  • 100 ml dry white wine
  • 3 cups vegetable stock
  • a good splash of thickened cream
  • ½ onion, finely chopped
  • 300 gm arborio rice (or any risotto rice)
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm