Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops)

Name: Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops)
Yield: 6 servings
Cuisine: American
Ingredients: 1 stock from pumpkin to make as follows; 40 grams unsalted butter; 300 grams peeled deseeded pumkin, roughly chopped; 50 grams parmesan cheese,roughly chopped; 1/2 cup white wine (only use wine you would actually drink); 3 cup good vegetable stock; 2 tbsp double cream (thick cream); 1 risotto to make as follows; 40 grams unsalted butter; 1/2 onion ,peeled and very finely diced; 300 grams arborio or other risotto rice; 1 pinch each of salt and pepper; 2 tbsp finely chopped chives; 3 tbsp parmesan shavings, add more if you prefer.

zante @cook_3983403

realy like this risotto!

zante @cook_3983403

realy like this risotto!

Saved

Ingredients

6 servings

1stock from pumpkin to make as follows
40 gramsunsalted butter
300 gramspeeled deseeded pumkin, roughly chopped
50 gramsparmesan cheese,roughly chopped
1/2 cupwhite wine (only use wine you would actually drink)
3 cupgood vegetable stock
2 tbspdouble cream (thick cream)
1risotto to make as follows
40 gramsunsalted butter
1/2onion ,peeled and very finely diced
300 gramsarborio or other risotto rice
1 pincheach of salt and pepper
2 tbspfinely chopped chives
3 tbspparmesan shavings, add more if you prefer.

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Steps

1

FOR PUMPIN AND VEGETABLE STOCK
2

Melt the butter in a large saucepan.Add the pumkin and chopped Parmesan, cover and sweat over a low heat,stirring until soft and liquid like,about 30 minutes.Remove the lid and simmer until the water is totaly reduced,then add the white wine and reduce again to two thirds.Add the vegetable stock and cream and simmer for 8-10 minutes. Cool slightly,then whiz in a blender until very smooth.Return to the pan and bring to simmer.
3

FOR RISOTTO
4

Heat 20gram butter in a medium non stick pan.Add the onion and sweat for 7-8 minutes until soft.Add the rice and stir for 2minutes until the grains are translucent.Add the pumpkin stock a small ladleful at the time,stirring occasionally,waiting each time until each addition is absorbed before adding the next one.This takes about 15-20 minutes; the risotto is ready when the rice is al dente and the rexture is creamy.You may not need all the stock. Check the seasoning and add the rest of the butter.
5

TO SERVE
6

Stir the chopped chives,and grated parmesan through the risotto