I often make risotto however I am impatient which means I don’t hover over mine for an hour. And no I don’t own a thermomix. After Deborah suggested on Facebook that is one of her favourites, I though it was time I shared my cheats version of full flavoured creamy pumpkin risotto.
When making a cheats version of something it often doesn’t work out, however I promise that you will find this recipe super easy to use and the flavour will be there – I promise. I like to make cooking easy, I have been a one pot dinner gal for years now. As we have only had a one burner gas cooker in our humble shed for three years. I think of myself as a veteran to lazy man’s cuisine but I don’t like tasteless food. I was a cook once upon a time, you know.
So many cooks/chefs think that risotto is sooo hard to make and it is a fine line between right and wrong. Well get this, I have a little trick up my sleeve for you! Its butter!
Pumpkins are courtesy of our neighbours as ours like flowering but not producing. One day I will be growing so many pumpkins I wont know what to do with. For now I will have to rely on folks in my valley and my parents. Isla does love pumpkin and secretly I love it too. Nothing beats roasted pumpkin, well unless of course it is roast cauliflower that too is delicious.
Do you have any secret risotto tips?
- 500g Jap pumpkin, diced 2cm squares
- 4 tbsp olive oil
- 1 large brown onion, finely diced
- 1 sml red chili, finely diced (seeds removed if you don't like it HOT)
- 1 cup of brown rice
- ¼ cup white wine
- 2 cups of chicken stock
- ½ cup of water
- 80g butter
- salt and pepper
- Parmesan cheese
- Pre-heat your oven to 200'c. Line a baking tray with baking paper and scatter ¾ of the pumpkin evenly across. Drizzle a little olive oil and bake for 20 -25 minutes. Reserve to use later.
- In a heavy based frying pan* cook the onions with the olive oil over a medium heat until softened (3 - 5min). Add the chilli and remaining pumpkin and stir for a further 30 seconds. Add the rice and continue to stir for a further minute.
- Add the white wine and reduce the heat to a steady simmer. Stir occasionally for five minutes. Add all the chicken stock and water. Cover with a lid and allow to bubble away. Reduce the heat further or turn off completely and leave for 30 minutes*.
- Return to the rice and check to see if it is cooked. If so continue, if not add continue to cook on a low heat with the lid on for another 5 - 10 minutes.
- Take off the lid of the rice and check if there is any excess liquid allow if so simmer off gently till almost gone. I usually do this for five minutes.
- At this point I add the butter and turn off the heat. I season with salt and pepper and grate in parmesan cheese. I use about 30gm and then add more to top my dish when I am serving - I like cheese. Finally add the pumpkin and stir through.
- Top with the finely sliced shallots and serve immediately - enjoy.
I usually turn off my pan after it has come to a boil. I often leave it for up to an hour as I am down the paddock working then finish the dish off later. I have to stress that if you are going to turn it off please let it come to the boil for at least 2 - 4 minutes before turning off.