Pumpkin Risotto with Citrus Brown Butter (gf) (v)
Take this silky, rich risotto to the next level with a super delicious orange zest and nutmeg brown butter and a wodge of blue cheese.
1 kilogram butternut pumpkin, peeled and cut into
1cm-thick wedges
2 tablespoons olive oil sea salt and ground pepper
40 grams butter
1 brown onion, finely chopped
2 cloves garlic, crushed
1 tablespoon chopped thyme leaves
1 bay leaf
1½ cups risotto rice
½ cup white wine
5 cups vegetable stock, hot
⅓ cup crème fraîche
½ cup freshly grated parmesan
TO SERVE
200 grams of your favourite blue cheese, cut into 4 slices Citrus Brown Butter (see recipe below)
Preheat the oven to 180°C fan bake.
Put the pumpkin in a roasting dish and toss with the oil. Season generously with salt and pepper and roast for 20 minutes, or until tender. Set 8 slices aside.
Melt the butter in a medium saucepan, then add the onion, garlic, thyme and bay leaf with a good pinch of salt. Cover and cook, stirring occasionally, until the onion is soft but not coloured. Stir in the rice, then add the wine and cook until most of the liquid has been absorbed. Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. Stir in the pumpkin with the last addition of stock (after about 20 minutes), crushing it lightly, then fold through the crème fraîche and parmesan. Season if needed.
TO SERVE: Spoon the risotto into warm shallow plates and top with the blue cheese and reserved pumpkin, followed by the Citrus Brown Butter. Serve immediately. SERVES 4
