Pumpkin risotto with balsamic reduction
I’ve recently come back from a trip to Naples, in southern Italy. The Campania region is known for its buffalo mozzarella and its limoncello, but the flavours in this recipe come from the Northern Italian regions of Emilia Romagna, Lombardi and Veneto. These three regions, collectively known as the Unesco Quadrilateral, are the birthplace of Italian classics including Parma ham, Parmesan and Grana Padano cheese, traditional balsamic vinegar, white Polesine garlic and some jolly lovely wines.
Makes enough for six main meals
- 400g arborio rice
- rapeseed oil
- 400g pumpkin or butternut squash, peeled and cubed
- 1 medium onion, finely chopped
- 1 litre of hot chicken stock
- 400mls white wine
- 100g parmesan, grated (must be fresh and not powdered)
- 100mls balsamic vinegar (or you can use balsamic glaze)
- Pop your chopped onion and pumpkin into a medium pan with a drizzle of oil, and cook until the onions are translucent and the pumpkin is beginning to brown. Pour enough water over the top to cover them and simmer until soft.
- While the pumpkin is simmering, pop a glug of oil into a large deep frying pan and squoosh it around so that the pan is lightly covered in the oil. Add the rice and mix it so that every grain is lightly covered. Toast for 2-3 mins and then pour in a glug of your white wine. Stir until the liquid has been absorbed and then gradually add the stock, around 300-500mls at a time, giving the rice time to absorb the liquid before adding more.
- Pop your balsamic vinegar in a small pan and lightly simmer until it has been reduced to a syrup. If you’re using balsamic glaze, you can skip this step.
- When your pumpkin mix is very tender and can be mashed with a fork, puree it with a handheld blender and leave on the side.
- Finish the rice bit by adding the rest of the white wine, and keep stirring as it soaks it up.
- Season with salt and pepper, and keep stirring. When the last of the white wine has almost been absorbed, add the pumpkin puree and keep stirring to ensure any excess liquid is absorbed. Add around 2/3 of the parmesan at this point and stir in.
- Dish up into bowls and pour a drizzle of the balsamic syrup (or glaze) in a spiral over the top. Add some freshly grated parmesan and serve!
This is delicious with a white wine or prosecco!
Enjoy!
