Pumpkin Risotto with Sage and Orange

Ingredients:

• 1 small orange pumpkin or medium-sized butternut squash
• 200g arborio rice, well rinsed and drained
• 1 large onion, dices small or minced in food mixer
• 1 leek, sliced thinly or minced in food mixer
• sunflower oil
• butter
• 100ml white wine
• 1 litre stock, vegetable or chicken
• 1 orange, zest & juice
• ½ tsp white wine vinegar
• 50g Parmesan cheese or a vegetarian alternative, plus more for decoration
• 4 sprigs sage, leaves
• 3 tbsp double cream
• nutmeg
• ground allspice
• parsley, for decoration
• salt & black pepper

Instructions:

Please note: The instructions below assume you want to serve some of the risotto from the pumpkin. The full amount of the cooked risotto will not fit back in the pumpkin. And if you do want to do this, you carve whatever sort of decoration you want on the pumpkin prior to roasting it.

1. Roast the pumkin, scoop out flesh & seeds

   Turn the oven on to 180° C. Rinse the pumpkin first in hot water, then cold. Scrub dry with a towel. Slice or saw the top of the pumpkin off - about an inch or so below the stalk. Place the top back on the pumpkin and place in the oven. Roast until flesh inside is soft and easily scooped out - about 45 minutes. When it is ready take out of the oven. Scoop out the flesh and place in a bowl making sure to leave the skin of the pumpkin intact.

2. Roast the pumpkin seeds

   Separate the seeds from the flesh. Line a baking tray with baking paper. Place the seeds on the paper and season with salt and pepper. Put in the oven and roast for about 15 minutes or just until they have turned golden brown and plump. When the seeds are done, take out and sprinkle with some nutmeg and a pinch of ground allspice and mix through the orange zest. Leave aside for later use.

3. Make the risotto

   Heat a little oil in a large deep frying pan. Add a little butter. Cook the onion and leek on a gentle-moderate heat, stirring until the onion is soft and translucent. Add in a large knob of butter. When the butter is melted, add in the rice. Stir until all the rice is coated and becomes translucent. Pour in the wine. When the wine has been absorbed, start adding in the stock one ladle at a time, letting it be absorbed before adding another ladle. When all the stock as been added and absorbed the rice will be cooked. Stir in ¾ of the pumpkin flesh and let heat through, 2 - 3 minutes.
4. Remove the pan from the heat. Stir in the cream and a grating of nutmeg. Stir in 50g of grated cheese. Stir in the vinegar into the orange juice. Then stir in the orange juice a tablespoon at a time, tasting after each one. It should add a mild fruitiness. Add in half the roasted pumpkin seeds. Tear the sage leaves and stir these in too. Add salt and freshly grated black pepper to taste.
5. Leave to cool for 15 minutes. Ladle in half the risotto back in the eviscerated pumpkin. Serve the risotto with dots of the remaining pumpkin flesh, some roasted seed, some cheese shavings and a sprinkle of chopped parsley. Grate over a little nutmeg.

Enjoy!