Pumpkin Risotto with Parmesan and Nutmeg

What you need

• 320 g (1 2/3 cups) arborio rice, carnaroli also works
• 450 g (1 lb) pumpkin, peeled, seeded, cut into 1 cm (1/2 in) cubes; butternut squash also works
• 1 small onion, finely chopped
• 1 l (4 cups) vegetable stock, kept hot in a pan
• 100 ml (scant 1/2 cup) dry white wine
• 60 g (4 tbsp) butter, divided
• 1 tbsp olive oil
• 50 g (1/2 cup) parmesan, finely grated, plus extra for serving
• 1 pinch freshly grated nutmeg
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Bring the stock to a bare simmer in a small pan and keep it hot over low heat.

2. 2

   Melt half the butter with the olive oil in a wide, heavy pan over medium heat. Add the onion and a pinch of salt and cook gently until soft and translucent, 4-5 min.

3. 3

   Add the pumpkin and cook, stirring, for 5 min, until it begins to soften at the edges.

4. 4

   Stir in the rice and toast for 1-2 min, until the grains turn translucent at the edges.

5. 5

   Pour in the wine and stir until it has been absorbed.

6. 6

   Add the hot stock one ladle at a time, stirring often and letting each addition soak in before adding the next. Keep the heat at a lively simmer.

7. 7

   After 18-20 min the rice should be creamy with a slight bite in the centre, and much of the pumpkin will have melted into it. Stop adding stock when it reaches this point.

8. 8

   Take the pan off the heat. Beat in the remaining butter, the parmesan and the nutmeg. Cover and rest for 2 min.

9. 9

   Season with salt and pepper. The risotto should flow slowly across the plate; loosen with a splash of hot stock if it is stiff.

10. 10

    Serve at once with extra parmesan.

Imported from soscuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.