PUMPKIN,CORN & WHEY RISOTTO
SERVES 4
“Ifyou’remakingyourownricotta,youwill
havethisby-productwhichis thewhey.It
hasloadsofflavourandis perfectfora
vegetarianrisotto.”Youwillneed a kitchen
thermometer for this recipe.
50gunsaltedbutter
2 tbsextravirginoliveoil
1 onion,finelychopped
11 / 2 cups(300g)arboriorice
300gbutternutpumpkin,peeled,
seedsremoved,cutinto2cm pieces
(^1) / 2 cup(125ml)whitewine
4 cups(1L)vegetablestockorwhey
fromthericotta,warmed
1 corncob,kernelssliced
50gfinelygrated parmesan, plus extra
toserve
Finelygratedzestof1 lemon
1 tbschoppedflat-leafparsleyleaves
Lemonthyme-infusedricotta(recipe
follows),drained,crumbled(reserve
whey if using in place of stock)
LEMONTHYMEINFUSEDRICOTTA
8 cups(2L)unhomogenisedmilk
2 smalllemonthymesprigs
(^1) / 4 cup (60ml) lemon juice
Fortheinfusedricotta,placethemilkand
lemonthymein a largesaucepanandheat
overmedium-highheatuntil85°-95°C.
Removefromheat.Gentlystirin thelemon
juice.Coverwitha cleanteatoweland
stand for 30 minutes for the curds to form.
Carefullystraincurdthrougha muslin-lined
colanderovera bowltocollectthewhey.
Placecurdandwheyin separateairtight
containersandrefrigerateuntilcool.
Heatbutterandoilin a largeheavy-
basedsaucepanovermedium-highheat.
Addtheonionandcook,stirring,for
4-5minutesoruntiltheonionis softened.
Stirin thericeandpumpkin,andcookfor
1-2minutesoruntilriceis coatedin butter
mixture.Addthewineandcook,stirring,
for1 minuteoruntilreducedbyhalf.
Graduallyaddthestock,1 ladleat a time,
stirringbetweeneachaddition,andcook
for 22 minutesoruntilriceis al dente.Stir
in cornandcookfor3-4minutesoruntil
tender.Stirin theparmesan and lemon
zest.Seasontotaste.
Dividerisottoamongbowls,scatterwith
parsleyandcrumble over the infused
ricotta to serve.
SPICE-ROASTEDPUMPKINSOUP
WITHMACADAMIA DUKKAH
SERVES 4
1.2kgbluepumpkin,peeled,seeds
removed,cutintolargewedges
(^1) / 3 cup(80ml)extravirginoliveoil
(^1) / 4 tspdriedchilli flakes, plus extra
toserve
(^1) / 4 tspsmokedpaprika
(^1) / 2 tspgroundcumin
(^1) / 2 tspgroundcoriander
1 garlicbulb, separated into unpeeled
cloves
2 onions, finely chopped
5 cups(1.25L)chickenstock
Finelygratedzest and juice of 1 lemon
2 tbscurrants
(^1) / 4 cupeachlooselypackedflat-leaf
parsleyleaves,mintleaves and
corianderleaves
Labneh or yoghurt, to serve
DUKKAHMIX
2 tbstoastedmacadamias, chopped
2 tspthymeleaves
1 tsproastedfennelseeds,crushed
1 tsproastedsesameseeds
1 tsp roasted cumin seeds, crushed
Forthedukkahmix,combineallthe
ingredientsina bowlwith1 tspsalt
flakes.Setasideuntilneeded.
Preheatovento180°C.Tosspumpkinin
a largeroastingpanwithhalftheoil,spices
andgarlic.Seasonandroastfor40-45
minutesoruntilpumpkinis cookedand
garlicis soft.Squeezethegarlicfleshfrom
theskinsoverthepumpkinandsetaside.
Heatremaining2 tbsoilin a large
saucepanovermedium-highheat.Add
onionandcook,stirring,for4-5minutes
oruntilonionis softened.Addpumpkin
mixture,thencoverwithstock.Bringtoa
boil,reduceheattomediumandsimmer,
stirringoccasionally,for15-20minutes.
Removefromheatand,usinga stick
blender,whizuntilsmooth.Season and
stirin lemonzestandjuice.
Dividesoupamongbowlsandscatter
withextrachilli,currants,herbsand
dukkah. Stir through labneh to serve.
“WHEYAND RICOTTAGO
INCREDIBLYWELL WITH PUMPKIN.
Andthenweaddthecorninthelastfew
minutesSO YOU’VEGOT THAT
CONTR AST IN TEXTURES.”
DARREN ROBERTSON.
60 delicious.com.au