Entree: Australia – Melbourne & Victoria – Pumpkin Risotto (Creamy risotto made with pumpkin and Parmesan, highlighting seasonal Victorian produce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 1/2 cups (300 g) Arborio rice
- 4 to 5 cups (960–1200 ml) vegetable or chicken stock, kept warm
- 1 1/2 cups (360 g) pumpkin puree or roasted pumpkin flesh, mashed
- 2 tbsp (30 ml) olive oil
- 1 small onion (115 g), finely chopped
- 2 cloves garlic (6 g), minced
- 1/2 cup (120 ml) dry white wine
- 3 tbsp (45 g) unsalted butter, divided
- 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
- Salt 1 tsp (6 g) and black pepper 1/2 tsp (1 g), or to taste
- 8 fresh sage leaves for garnish
- 1 tbsp (15 g) olive oil or butter for frying sage

Instructions

1. If using fresh pumpkin, roast 1 small sugar pumpkin at 400°F (200°C) until tender, then mash to yield about 1 1/2 cups (360 g). Keep warm.
2. Heat 2 tbsp (30 ml) olive oil in a wide heavy saucepan over medium heat. Add the chopped onion (115 g) and cook until translucent, 5–7 minutes. Add the garlic (6 g) and cook 30 seconds more.
3. Add 1 1/2 cups (300 g) Arborio rice and toast, stirring, for 1–2 minutes until edges of the rice look translucent. Pour in 1/2 cup (120 ml) dry white wine and stir until mostly absorbed.
4. Add the warm stock a ladleful (about 1/2 cup / 120 ml) at a time, stirring frequently and allowing most liquid to be absorbed before adding more. Continue until rice is creamy and al dente, about 18–20 minutes.
5. Stir in 1 1/2 cups (360 g) pumpkin puree and 2 tbsp (30 g) butter, mixing until fully incorporated and heated through. If needed, add a splash of stock to loosen to a creamy consistency.
6. Remove from heat and stir in 1/2 cup (50 g) grated Parmesan and remaining 1 tbsp (15 g) butter. Season with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper to taste.
7. In a small skillet, heat 1 tbsp (15 g) olive oil or butter and quickly fry sage leaves until crisp, about 20–30 seconds per side. Drain on paper towel.
8. Serve risotto immediately topped with extra grated Parmesan and the fried sage leaves.