97. Pumpkin Risotto with Caramelised Onions and Roasted Pepitas

Updated at: Thu, 17 Aug 2023 10:31:20 GMT

Step 1

Preheat an oven to 160 degrees Celsius. Coat the pumpkin pieces and garlic (unshelled) in olive oil and the salt and spread out in one layer on oven trays, with a baking sheet or silicone pad to avoid them sticking to the tray. Roast for around 1 hour until very tender. You’re not looking for burnt crispy bits, if that’s happening, turn the temperature down.

Step 2

Let the pumpkin cool and make the pepitas by combining them in a bowl with the Worcestershire sauce and the salt, before spreading them also out on a baking sheet, and baking them in the oven at 160 degrees Celsius for 10-15 minutes, so that the aroma of their pumpkin seeds has been unlocked but they are definitely not dry or burnt. The salt will also cling to the seeds. Let them cool also.

Step 3

Peel the pumpkin skins off now once the pumpkin is cool, and add all the cooked pumpkin and the cloves of garlic (they should easily push out of their shells once roasted) to a blender. Blitz until silky smooth and set aside at room temperature.

Step 4

Set the onions to cook in a small pot over low to medium heat with the oil and the pinch of salt. When they’re starting to sizzle, add a splash of water and balsamic vinegar, and then let them cook down for around 40 minutes, with the lid of the pot slightly ajar. Ensure it’s not drying out from time to time and give it a stir.

Step 5

Once that’s going, you can start the risotto. Ensure the stock is hot and close by. If it’s unsalted, add salt to make a tasty broth. Use a large pot or Dutch oven for the risotto, something that heats evenly. Heat the oil initially, then add the rice, coating each grain thoroughly until translucent, and allowing the grains to toast for a few minutes, moving them around from time to time. Then add the verjuice, which will cook off quickly, and start adding stock, one ladle at a time. Add more whenever the risotto is looking dry, it will continue to absorb liquid the entire time. You want the risotto to be gently bubbling most of the time, not boiling strongly, so adjust your stove temperature accordingly. Keep going until the rice is al dente - as a guide this seems to be 20-25 minutes for me, but honestly just taste the rice - if it’s still chalky, keep going. You’re going to run out of stock before the rice is cooked, so have some boiled water to add instead when that happens. When the rice is cooked, ensure the risotto is drier than you would normally eat it at - let it absorb liquid - and turn off the heat and put a lid on. Let the rice rest for 2-3 minutes.

Step 6

Once rested, add the pumpkin cream - pour it into the pot and stir through. Once you do this you will see that the pumpkin purée loosens the risotto and gives you that perfect mouthfeel. Serve, topping with a spoon of the caramelised onion, sprinkling some roasted pepitas and crackling a little black pepper before serving.

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