Pumpkin and Roast Garlic Risotto

Before you groan and say, “Ugh. Risotto takes too much time!”, let me tell you that this is the easiest risotto I’ve ever made. No standing over a pot ladling in hot stock, no stirring constantly for 25 minutes, no sticky mess in the bottom of the pot because you got distracted by your toddler trying to lick the cheese grater….ahem.

Risotto. Yum.

Pumpkin & Roast Garlic Risotto – serves 4

3 T oil from roasted garlic* or extra virgin olive oil
2 c Arborio rice
1/2 c white wine
4 c chicken stock, heated
2 c pumpkin, in 2cm dice
10-12 cloves roasted garlic, roughly chopped or left whole*
salt & freshly ground black pepper
1/2 c freshly grated parmesan
1/4 c fresh parsley, finely chopped

Heat oil in a heavy pot (a cast-iron casserole is perfect). Add rice and stir over heat for 2 minutes; add wine and stir until evaporated.

Add hot stock, pumpkin, roasted garlic and salt to taste, and bring to a simmer. Press pumpkin into the rice and cover pot.

Once mixture boils, reduce heat and simmer gently for 14-20 minutes, stirring occasionally. Rice should still be sloppy, but tender.

Mix in parmesan and parsley; adjust seasoning to taste, adding lots of of black pepper.

Cover and cook for 2 minutes without stirring. Remove from heat and stand, covered, for 3-4 minutes before serving. If risotto looks dry, add a dash more stock to loosen it up a little.

*Roasted Garlic: Placed peeled garlic cloves in an oven dish, pour over about 1/2 c olive oil and bake at 150degC for 35-45 minutes, until tender.

Recipe: The Best of Annabel Langbein – Great Food for Busy Lives

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