Pumpkin Risotto
Pumpkin risotto built on roasted squash, not boiled, so the flesh keeps its sweetness and concentrates in the oven. The pumpkin is baked under foil with garlic and marjoram, and its seasoned juices go into the rice at the end. Red onion and a splash of dry vermouth add a sharper edge, while butter and a generous amount of Parmigiano Reggiano make the finish rich and glossy.
Instructions
Preheat the oven to 425°F (210°C). Scoop the seeds and fibers out of the pumpkin and cut it into chunks.
Set the chunks skin side down on a baking pan brushed with a little of the olive oil. Season with the salt and pepper, scatter the marjoram and garlic over the top, cover with foil and bake for about 45 minutes, until the flesh is soft.
Let the pumpkin cool, then cut the flesh away from the skin into small cubes. Keep the juices left in the pan.
Heat the chicken stock in a saucepan and taste it for seasoning.
In a wide, heavy-bottomed sauté pan or pot, melt 6 tablespoons of the butter with 2 tablespoons of the olive oil. Add the onion and cook gently until soft, then stir in the rice until every grain is coated in fat. Pour in the vermouth and stir until the rice has absorbed it.
Turn the heat to medium-high and add the stock ½ cup (120 ml) at a time, stirring until each addition is fully absorbed before adding the next. Keep going until all the stock has gone in.
Stir in the remaining butter in small pieces, then the pumpkin with its juices and the cheese. Serve at once, topped with more cheese and fresh marjoram.
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