Roast Pumpkin Risotto with Roquefort and Hazlenuts
Serves 2 as a main course
750 grams pumpkin, cut into smallish chunks
250 grams arborio rice
1 1/2 cups white wine
Approx 1 L chicken stock (though the exact amount you’ll need to judge yourself)
70 grams roquefort
25 grams butter
Handful of hazlenuts (can subsititute walnuts if you wish)
1 finely chopped shallot
1 clove of garlic, crushed or very finely diced.
Salt to taste
Parmesan or similar cheese, 1/2 cup plus a bit for dustying on the top.
Place the pumpkin in a baking tray and drizzle with olive oil and a sprinkle of salt. Roast for around 20 minutes.
Place onion, garlic and risotto rice into a wide pot or pan (I used my Le Creuset), fry with 1 tablespoon of olive oil until the garlic and onion is nicely golden.
Add the roasted pumkin, cut into loosely 1cm cubes.
Add the wine in now, and stir until fairly well cooked away.
Over the course of around 40 minutes keep gradually adding the stock whilst constantly stirring, until all is used up. Around about 1/4 cup each time. The consistancy of the rice should turn soft and creamy - the illusion of cream without using it.
NB: To get this creamy texture you really must keep stirring it close to constantly. Sure, walk away for 2 minutes to refill your wine gass, but then come back and stir!
If at this stage the rice isnt creamy enough, add a bit more wine or stock to reach the perfect texture.
Add in the parmesan cheese and stir.
Serve the risotto topped with crumbled roquefort and roughly chopped hazlenuts, while staring out at a view like this one :)