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Risotto isn’t at all difficult to make. In fact, I think it is easier than a boring old bolognaise. At the end of the day a risotto of any flavour consists of a white risotto base with whatever other inclusions you want thrown in at the end. In this case it is cubes of sweet baked pumpkin. Pumpkin is one of my favourites, up there with pea risotto.

The trick to any risotto is a wee bit of patience, making sure you are using the correct rice to begin with and a dash more patience. When cooking risotto you need to stir the rice constantly. This will stop the rice from burning but also help to develop the starches to form a lovely creamy and flowing texture. It usually takes around 40 minutes for the rice to cook.

For the die-hard risotto fans, I recommend buying a goon of white wine to use as cooking wine. More wine equals more risotto. It doesn’t matter if it is terrible vinegary stuff. It just needs to be white. I guess you could just save a cup from Saturday night but the likelihood of that happening is low. Very low.

Pumpkins this time of year are in season and super cheap. Pierce the skin with a sharp knife and pop in the oven for about 15-20 minutes to help soften it and make cutting it up a less precarious task. Roasting the pumpkin brings out the natural sweetness of the vegetable, which contrasts nicely with all the parmesan cheese you will be throwing over the top. This is also super delicious with a few slices of crispy pancetta over the top (which is cheap as chips from the New World deli). To cook the pancetta, bump the oven up to a high grill. Place the pancetta slices onto a baking tray and grill on the top shelf of the oven until the edges are crispy. This may take around four minutes. Keep a careful eye on it then slice it up and stir in and sprinkle over just before serving.

Ingredients

• ½ crown pumpkin, cut into cubes (2cm x 2cm will do)


• 1 ½ cups Arborio rice


• 1 onion, diced


• 5 cloves garlic (two of them minced, three of them left whole)


• 6-7 cups boiling water


• 5 teaspoons chicken stock powder


• 50g butter


• 1 cup white wine


• ½ cup grated parmesan plus extra to serve


• salt and pepper

Method

1. Toss the pumpkin cubes in a dash of oil, sprinkle with salt and pepper and bake on a lined baking tray at 180 degrees for 25 minutes or until they are soft with browning edges.


2. Sauté the onion and the two minced cloves of garlic in the butter over a medium heat in a large saucepan until translucent, not brown. Add the Arborio rice and gently toast for a couple of minutes.


3. Add the white wine and stir until it has all been absorbed. Add in the chicken stock powder.


4. Gradually add the boiling water half a cup at a time, stirring constantly. Wait until the water has pretty much absorbed before adding the next cup. Add as much water as you need to bring the rice to a soft al dente texture.


5. Stir in the grated Parmesan.


6. Once the pumpkin has finished baking carefully fold it into the risotto.


7. Serve up with grated Parmesan (that pancetta if you wish) and a good grinding of fresh black pepper.