AWW FOOD • ISSUE TWENTY-ONE 45
Italian classic
CREAMY PUMPKIN
RISOTTO
PREP+ COOK TIME50 MINUTES SERVES 41 kg butternut pumpkin, peeled, cut
into 2cm pieces
¼ cup (60ml) extra virgin olive oil
¼ teaspoon dried chilli flakes
1.5 litres (6 cups) chicken or
vegetable stock
50g butter
2 medium brown onions (300g),
chopped finely
2 cloves garlic, chopped finely
2 cups (400g) arborio rice
½ cup (125ml) dry white wine
¼ cup fresh sage leaves
¼ cup (60g) mascarpone or sour
cream
½ cup (40g) finely grated parmesan
2 tablespoons pine nuts, toasted1 Preheat oven to 200°C/180°C fan.
Line a large oven tray with baking paper.
2 Combine pumpkin and 2 tablespoons
of the oil on tray. Season with salt;
roast for 25 minutes or until tender.
Sprinkle with chilli. Reserve ¼ of the
pumpkin; cover to keep warm.
3 Meanwhile, bring stock to a gentle
simmer in a medium saucepan.
4 Melt butter in a large heavy−based
saucepan; cook onion, stirring, until soft.
Add garlic and rice, stir to coat in onion
mixture; cook, stirring, for 1 mintue.
Add wine; simmer, uncovered, until
liquid has evaporated.
5 Add ½ cup of hot stock to rice
mixture; cook, stirring, over medium
heat until the liquid is absorbed.
Continue adding stock, ½ cup at a
time, stirring between each addition,
until half the stock has been added.
Stir in pumpkin, then continue adding
stock, ½ cup at a time, stirring
between each addition, until all the
liquid has been absorbed. (This step
should take about 20 minutes.)
6 Heat remaining oil in a small
frying pan over a high heat; add sageleaves, fry for about 20 seconds or
until crisp. Remove with a slotted
spoon, drain on paper towel.
7 Remove risotto from heat; stir in
mascarpone and parmesan. Season.
Serve topped with reserved pumpkin,
pine nuts and crisp sage leaves.OVEN-BAKED RISOTTO
WITHCHICKEN &
CHORIZO
PREP + COOK TIME 55 MINUTES SERVES 4
61 litre (4 cups) chicken stock
1 tablespoon extra virgin olive oil
3 chorizo sausages (400g),
sliced thinly
400g chicken thigh fillets,
cut into 2cm pieces
2 large brown onions (400g),
chopped
2 cloves garlic, chopped finely
1 large red capsicum (300g),
sliced thinly
2 cups (400g) arborio rice
2 teaspoons smoked paprika
¾ cup (180ml) dry white wine
½ cup coarsely chopped fresh
flat−leaf parsley1 Preheat oven to 180°C/160°C fan.
2 Bring stock to a gentle simmer in
a medium saucepan.
3 Meanwhile, heat half the oil in
a flameproof dish over high heat.
Cook chorizo, stirring, for minutes
or until browned all over. Remove
from dish; cover to keep warm.
Discard all but 1 tablespoon of fat
from the dish.
4 Add chicken to same dish; cook,
stirring, until browned all over.
Remove from dish.
5 Heat remaining oil in same dish;
cook onion and garlic, stirring, until
soft. Add capsicum; cook, stirring,
for 1 minute. Add rice and paprika;
stir to coat in onion mixture. Add
wine; simmer, uncovered, until liquid
has evaporated. Add the hot stock
and chicken; cover with lid or foil.
Cook in oven for 25 minutes or until
liquid is absorbed and rice is tender.
Stir once halfway during cooking.
Return chorizo to the dish, stir until
heated through.
6 Sprinkle with parsley and serve
with parmesan, if desired.RISOTTO WITH
PEAS AND BACON
PREP + COOK TIME 40 MINUTES SERVES 41.5 litres (6 cups) chicken stock
50g butter
1 large brown onion (200g), chopped
finely
2 cloves garlic, chopped finely
8 thin bacon rashers, chopped coarsely
2 cups (400g) arborio rice
¾ cup (180ml) dry white wine
1½ cups (185g) frozen peas
2 thin bacon rashers, extra
½ cup (40g) finely grated parmesan
1 tablespoon coarsely chopped mint
Extra parmesan and mint, to serve1 Bring stock to a gentle simmer in
a medium saucepan.
2 Meanwhile, melt 0g of the butter
in a large heavy−based saucepan;
cook onion, garlic and bacon, stirring,
until onion is soft. Add rice, stir to coat
in onion mixture; cook, stirring, for
1 minute. Add wine; simmer,
uncovered, until liquid evaporates.
3 Stir in ½ cup of the hot stock;
cook, stirring, over medium heat,
until the liquid is absorbed. Continue
adding stock, ½ cup at a time, stirring
between each addition, until all but
½ cup liquid has been absorbed. (This
step should take about 20 minutes).
4 Stir in peas and remaining stock.
5 Add extra bacon to a small frying
pan; cook until browned and crisp.
Break into pieces.
6 Stir parmesan, chopped mint and
remaining butter into risotto mixture.
Top risotto with crisp bacon, extra
parmesan and mint.