Pumpkin and rosemary risotto with currants and shallots. Photo / Babiche Martens
Pumpkin and rosemary risotto with currants and shallots. Photo / Babiche Martens
KEY POINTS:
Serves 4
4 cups chicken or vegetable stock
1 Tbs olive oil
1 Tbs butter
1 small onion, finely diced
2 cloves garlic, crushed
1 cup risotto rice (arborio or carnaroli)
1 ½ cups pumpkin, peeled and diced
2 shallots, peeled and sliced
2 tsp rosemary, finely chopped
1 Tbs currants
Salt and freshly ground black pepper
4Tbs parmesan, grated
1 Pour the stock into a saucepan and bring to a simmer.
2 Heat the oil and butter in a large pan. Add the onion and garlic, stirring until soft. Add the rice and stir for 1 minute or until the grains are coated and glossy.
3 Add the pumpkin and stir then begin adding the hot stock, 1 cup at a time. After the first cup, stir then add the shallots, rosemary and currants. When the stock is absorbed, add another cup and stir until absorbed. Continue until the risotto is al dente and creamy. Season and stir through the parmesan.
