Risotto alla Zucca / Pumpkin Risotto

Serves 4-6

Pumpkin makes great risotto, as once cooked it goes nice and mushy. If you prefer to keep it 'al dente', then add the pumpkin later in the cooking process

150ml Morgenster Extra Virgin Olive Oil
1 small onion, finely chopped
4 cloves garlic, crushed but left whole
1 celery stalk, finely chopped
1 sprig rosemary
350gm Arborio rice
1 glass white wine
1kg pumpkin (clean weight), cut into small cubes
About 1.5l hot vegetable stock
50gm butter
100gm Parmesan cheese, freshly grated
Morgenster White Truffle Enhanced Olive Oil

Method:

Place the stock in a saucepan over a low heat and simmer gently.

Place the stock in a saucepan over a low heat and simmer gently.

In another saucepan, heat olive oil and sweat the onion, garlic, celery and rosemary until the vegetables soften. Remove the garlic and discard.

Add the rice; stir well to make sure that each grain of rice is covered in oil.

Add the wine and allow to evaporate, stirring all the time.

Add the pumpkin cubes, together with a ladle of HOT stock and stir.

As the liquid evaporates, stir in another ladle of stock. Continue to do this for 20 minutes. Remove from the heat, stir in the butter and Parmesan. Serve immediately and allow each of your guests to drizzle their risotto with Morgenster White Truffle Oil.

Recommended wine: Lourens River Valley 2005

Source: Gennaro's Italian Year

Buon appetito!