Basic pumpkin risotto

Method
Prep:10min  ›  Cook:35min  ›  Ready in:45min 

1. Place pumpkin cubes into a steamer basket in a saucepan. Add water, cover and bring to the boil over medium-high heat. Allow to steam until the pumpkin is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.
2. Heat olive oil in a saucepan over medium-high heat. Add shallot; cook and stir for 2 minutes until the shallot begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the oil, and the shallot begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed pumpkin and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the cheese, and seasoning to taste with salt and pepper.

Alternative cooking method

You can bake or boil the pumpkin instead of steaming it. To bake, simply preheat the oven to 190 C / Gas 5, cut the pumpkin in half and scoop out the seeds and pulp, then place cut side down in a baking dish with a couple of centimeters of water in the bottom. Bake until tender. Cool, scoop out flesh and mash.