Pumpkin and Prosecco Risotto

Name: Pumpkin and Prosecco Risotto
Yield: Feeds 4 servings
Cuisine: British
Ingredients: 40 g butter; 1 onion; 3 cloves garlic; 300 g arborio rice; 300 ml Prosecco or white; 1 pint vegetable stock; 1 medium or 2 small pumpkins (can use squash); 100 g parmesan; 1 Ball of mozarella; Few pinches of thyme or leaves of sage; Small bag walnut pieces; Tablespoon sugar; Salt and pepper; Cayenne pepper

Hannah Sergeant @cook_9702012

Bristol

Served with greens and candied walnuts (optional). Ideal autumn/winter comfort food and great for using up a bit of leftover Prosecco (I used some a week old which I was surprised to find left in my fridge).

Hannah Sergeant @cook_9702012

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Ingredients

Feeds 4 servings

40 gbutter
1onion
3 clovesgarlic
300 garborio rice
300 mlProsecco or white
1 pintvegetable stock
1medium or 2 small pumpkins (can use squash)
100 gparmesan
1Ball of mozarella
Few pinches of thyme or leaves of sage
Small bag walnut pieces
Tablespoonsugar
Salt and pepper
Cayenne pepper

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Steps

1

Peel, deseed and chop your pumpkin into chunks. Add to a baking tray and sprinkle with oil salt and pepper then put in the oven at 200c for 20-30 mins until starting to go crispy
2

Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden.
3

Add your rice and stir in for 1 minute then add your Prosecco and bring to boil. Allow it to simmer and reduce by half
4

On a medium heat add a ladle of your vegetable stock until absorbed then add a ladle more, keep doing until all the liquid is absorbed. Keep taste checking the texture when you get towards the end of your liquid. Texture should be soft with a slight bite (you can always add more liquid if it’s not yet cooked)
5

Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in.
6

Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish
7

To make candied walnuts toast them for 2 min in a dry pan on a medium heat, add a lump of remaining butter, tablespoon of sugar (used Demerara), 2 pinches of cayenne pepper and fry until sizzling and starting to caramelise. Sprinkle on top of your dish!