This vegetarian Risotto is rich, creamy, and incredibly moreish. The wine adds depth and complexity, while the nuttiness of the pumpkin is enhanced by the toasted pine nuts and a touch of nutmeg. A guaranteed hit with vegetarians and meat-eaters alike.
Ingredients (serves 4)
1 onion, peeled and finely chopped
1 carrot, cubed
1 stalk celery, sliced
2 cloves of garlic, finely chopped
300g pumpkin, cubed
300g Cauliflower, cut into florets
400g risotto rice
1 cup white wine
1L vegetable stock
75g butter, diced
½ cup cream
1 tsp nutmeg
½ bunch parsley, finely chopped
1 cup freshly grated Parmesan cheese
½ cup pine nuts
sea salt and freshly ground black pepper
Heat oil and a knob of butter on low/medium heat in a large non-stick heavy bottom pan. Add the onion, carrot, celery, garlic and slowly cook on low heat for 10-15 minutes until nice and soft. In the meantime, start warming up the stock on medium heat.
Turn up the heat and add the rice to the onion mixture and fry until the grains look translucent. Stir in the wine and cook until fully absorbed into the rice. Add the pumpkin, the cauliflower, and start adding the warm stock to the mixture, one ladleful at a time. Carry on adding more as it cooks into the rice, until soft. It should take around 20 minutes.
Take the risotto off the heat and stir in the rest of the butter (should be around 70g) and chopped parsley. Stir in the cream and add the parmesan, nutmeg, and season to taste. If it looks a bit too dry, add a bit more cream or butter to make it really creamy.
Roast pine nuts in a dry pan for 1-2 minutes. Serve topped with pine nuts and a sprinkle of parmesan cheese and parsley.