Adapted from: Amishi Gadodia
Serves: 4-5
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
840 g (6 cups) butternut pumpkin (1200 g / 2.6 lb whole pumpkin)
71 g (5 tbsp) unsalted butter, divided
5-6 kale leaves, ribbed and roughly chopped
1 cup onion, diced
8 garlic cloves, minced
olive oil
1 cup Arborio rice
360 ml (1.5 cups) white wine
1.2-1.4 L (5-6 cups) vegetable stock
salt & pepper to taste
1 cup parmesan or asiago cheese, shredded
1 tsp dried thyme
What is my favourite thing to do when I'm cooking? Stirring! Risotto is perfect for this. Now I can mindlessly stir the rice for 20 solid minutes and contemplate life whilst taking in the whafts of savoury-meets-cooking-wine-meets-garlic-onion.
This risotto reminds me of a warm winter night. I love cooking with wine and it really shines with the parmesan. The sharp cheese-wine mix is softened with the butternut pumpkin flavour. The kale adds a bright punch of greens and earthiness alongside the thyme.
Fun food fact: In Australia, zucchini-like squash is called "squash", anything gourd-like is called a pumpkin. I will probably continually use them interchangeably!
Ingredients:
840 g (6 cups) butternut pumpkin (1200 g / 2.6 lb whole pumpkin)
71 g (5 tbsp) unsalted butter, divided
5-6 kale leaves, ribbed and roughly chopped
1 cup onion, diced
8 garlic cloves, minced
olive oil
1 cup Arborio rice
360 ml (1.5 cups) white wine
1.2-1.4 L (5-6 cups) vegetable stock
salt & pepper to taste
1 cup parmesan or asiago cheese, shredded
1 tsp dried thyme
Directions:
1. Peel, scrape out seeds, and cube butternut pumpkin.
2. In a large heavy-bottomed pot, heat 43 g (3 tbsp) butter and add the pumpkin.
3. Cover and cook, stirring occasionally until the pumpkin caramelizes and is tender (15-20 minutes). Add additional olive oil if the pumpkin is drying or sticking to the bottom of the pot.
4. When the pumpkin is just tender, transfer it to a plate and set aside.
5. To the same heavy bottomed pot, add olive oil, onion, and garlic. Sauté for 3 minutes, until tender and fragrant.
6. Add the arborio rice and stir constantly for 2 minutes.
7. Set the burner to medium-low heat and pour in the wine, stirring continuously until it is almost fully absorbed.
8. Add about 180 ml (3/4 cup) vegetable broth and stir continuously until liquid is mostly absorbed. Repeat this step until the rice becomes al dente (about 20 minutes).
9. Reduce heat to low or turn it off. Stir in salt, pepper, thyme, 28 g (2 tbsp) butter, and parmesan.
10. Gently stir in pumpkin and kale and serve immediately.
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