Silky Pumpkin Risotto
Risotto • Italian
Description
Sweet pumpkin, sautéed slowly, aromatic marjoram, and nutty Parmesan come together in this juicy, cheesy, luxurious risotto, rich in exquisite flavor.
Ingredients
- Butternut Squash 5 lbs
- Marjoram 0 oz
- Olive Oil 0 fl oz
- Chicken Broth 0 qt
- Onion 1 head
- Celery stalk 1 piece
- Arborio rice 10 oz
- Dry White Wine 5 fl oz
- Broccoli 5 oz
- Lemon ½ piece
- Olive Oil to taste
- Parmesan Cheese 0 oz
- Butter 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F (Gas Mark 4). Carefully cut the squash in half lengthwise and remove the seeds, then cut into 2 cm pieces, peeling the skin.
Step 2
Place the squash on a baking sheet, chop most of the marjoram leaves, then drizzle the squash with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour or until tender and caramelized.
Step 3
20 minutes before the squash is ready, bring the broth to a simmer over low heat. Peel and finely chop the onion and celery, then place them in a deep skillet over medium heat with 1 tablespoon of olive oil. Cook for 10 minutes or until the vegetables are soft but not browned, stirring regularly, then add the rice to toast for 2 minutes.
Step 4
Pour in the wine and stir until fully absorbed. Add a ladle of broth and wait until it is completely absorbed before adding more. Stir constantly and add ladles of broth until the rice is cooked — this will take 16–18 minutes.
Step 5
Remove the squash from the oven and mash with a fork — you can mash half of the squash and leave the other half in pieces, then add it to the risotto about halfway through cooking.
Step 6
Meanwhile, chop the broccoli, cutting all large florets in half lengthwise for even cooking. Steam for 2 minutes, then drizzle with lemon juice and first-press olive oil and season to taste.
Step 7
When the risotto is ready, add more broth or boiling water to make the risotto creamy, then finely grate the Parmesan and stir it in with the butter into the risotto.
Step 8
Cover the skillet, turn off the heat, and let it sit for 2 minutes. Stir, season to taste, then plate.
Step 9
Sprinkle with the remaining marjoram and serve topped with broccoli.
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