I never feel the urge to cook risotto. Never.
And I especially never feel the urge to eat risotto. OK, maybe once, but I’m pretty sure I was under the influence of LSD or some other mind expanding/altering substance and I was actually under the impression that I was eating fried chicken, which I was really keen on the idea of. But alas, eye witness reports and CCTV footage would later confirm I was actually eating risotto… on the floor,,, wearing only a pink feather boa… in a KFC family restaurant (at least I had the place correct). Needless to say, I do not indulge in consumption of mind altering substances very much anymore.
“So why?” I hear you ask.
Half of me wants to say it’s none of your business, but the other half reminds me that this is indeed a public forum I have created and whether it be for my own personal gratification or not, the nature of such a beast is that people will indeed ask questions from time to time. As small as this chance may be, there is still a chance that the subscribers to these pages of the ramblings of a man trying to fumble his way around the kitchen and stumble through the English language like the drunken priest stumbling through the hallways on a late night rendezvous in the boys dormitory may wish to ask a question, and thus it is only fair that I should answer it.
Here goes.
I saw a picture of a pumpkin risotto on the social media of a celeb chef who I am inter-stalking, or maybe http://www.stalking, whose name fails me but the memory of his risotto lived on. It looked good… really good. So I decided then and there that I would make a pumpkin risotto.
That’s all.
PUMPKIN RISOTTO WITH PINE NUTS AND HERBS (serves 6)
½ large pumpkin, roasted whole for 2-3 hours at 180C, or until black on the outside and soft in the middle. This really does give it a nice sweet tasty pumpkin flavour. Chop the pumpkin and boil it if you are too slack and happy with second (or third or fourth) best
2.5 cups risotto rice (carnaroli, aborio etc. Probably not jasmine or basmati)
1 brown onion, diced
4 cloves garlic, diced
2lt stock, heated and ready to go
50g butter, chopped
1 cup grated pecorino or parmesan
½ cup toasted pine nuts
1 teaspoon dried chilli flakes
A few sprig of thyme, leaves picked
A handful of parsley, chopped
Seasoning
Olive oil
• While pumpkin is still hot, cut off the burnt skin, remove the seeds and chop the flesh roughly. Immediately douse it with a splash of olive oil and a good hit of salt and pepper. This will allow it to have a little roast pumpkin sexy time and come out with a warm, post coital glow
• Heat some oil in a large heavy based pan and sauté the onion and garlic over medium heat until soft and fragrant
• Add the rice and toss until grains are opaque – about a minute or so
• Start adding stock one cup at a time, stirring it in until almost all liquid is absorbed – this will happen quite quickly at first because the rice is hot and dry and hella thirsty
• Keep adding stock and stirring
• Once you are half way through your stock you can introduce the pumpkin to the party… stir it in there… oh how pretty that looks
• Keep going with the stock
• About 20 minutes in and you should be down to the last cup of stock and the rice should be damn near done. If not, you’re going to have to add a cup of water unless, of course, you were smart enough to heat an extra cup of stock
• Now add your butter and stir or shake (depending on what your school of thought on risotto is) to emulsify for kick-ass creaminess
• Stir through cheese
• Check seasoning and serve sprinkled with pine nuts, chilli flakes, herbs and a little extra olive oil
• Bam. Risotto like a baws
foodisthebestshitever 
24 responses to “The pumpkin risotto that I never thought I would cook”
Risotto looks killer! I’ve never had black pumpkin before. Is it anything like our North American orange pumpkins?
It’s only black from spending 3 hours in the oven. I love roasting them whole for optimum tastiness 😁
Holy risotto. I want to make pumpkin risotto too!! Difference between us is I get the urge to eat risotto and this one is spot on! Seriously… I love this.
Why thank you. It was pretty damn good. I’ve gotta be honest, it did surprise me with it’s tastiness 😜
I’m a recent convert to risotto. I used to feel about risotto the same as I think about soup…the next spoonful is going to be identical to the last one…gets a bit boring:)
Now soup I can handle, but I see where your coming from. I’m just not sure sbout risotto… 🙂
Wow this looks amazing. Yum!
Why thank you. It was pretty damn tasty! 😁
Have you ever seen the ‘hot wet rice’ comedy skit by The Katering Show? I think it’s freaking hilarious, a total piss take on the Thermomix and food presenters. Anyhoo, your hot wet rice looks delicious and I am so going to roast a pumpkin whole….my mum used to make a dish back in the day, that was ‘something’ (can’t remember what) cooked in a whole pumpkin in the oven, I am going to go ask her what it was.
Ask her. Make it. I’ll find that skit.
Cheers Mrs Cheer (I love writing that. Makes me smile every time) 😜
And here was I thinking it was my porcini mushroom & chicken risotto that was your inspiration!
Lol
I love risotto – love the sound/look of yours!
Smiley faces all round …
Sure. We can go with that 👍
Smiley faces indeed. Slightly surprised smiley faces 😜
You’re weird. That’s all I have to say! Except that I’m glad you broke down and made it. sweet potatoes go well in risotto, too!!! And just about anything else…
Yeah. I know I’m in a minority. Who knows, maybe I’ll try it again 😜
Cheers
You really one of a kind in the foodie blogworld :-)! You range of language and experiences are quite mind blowing. Though your recipes are pretty amazing and yummy. Never thought of the whole pumpkin thing but that kind of make sense. May try this with pan fried sage leaves extra on top😏
Heck yes. Fried sage would be awesome.
Thanks for the nice words my friend 😁
Well done .. Although I think the addition of some ‘special’ shrooms might have been in play..
Indeed 😜
I can’t believe you roasted the pumpkin whole in the oven. I need to try that!!! I’ve done halves plenty of times but the black exterior looks super cool. As for risotto? I’m not really a fan, I like variety and a whole pile of rice is kinda… well, monotonous. But if you’re a similar risotto-avoider and this won you over then that is a supreme vote of confidence. Love the idea of the chilli flakes… yussss *fist pump*
Yeah. Give it a go. Even whole baked pumpkin to go with whatever. We have buried them in the coal and smoked them whole for hours, all with outstanding results. Scoop out the flesh, season and put it with a roast or through a salad. Nom nom nom 👌
i think i’m a risotto master, this baked pumpkin risotto is totally terrific!!!
Why thank you my friend 👍
I love risotto but The Koala isn’t a fan. I’ve made it a few times, but I hate to slave over something that only one of us will enjoy so I don’t bother anymore. I just order it when we go out. But of course, then I over think about how expensive restaurant risotto is when I could just make it at home…
On the other hand The Koala loves pumpkin (I do not) so maybe this recipe would be a good compromise.
I know how he feels, but maybe it’s worth a try 🙂