Pumpkin Risotto

Pumpkin and Feta Risotto

Serves two. Prep time = 15 mins. Cooking time = 30 mins.

From the Masterchef Cookbook, Volume 1. Rice should be creamy, not starchy, so as they say on Masterchef: “Don’t stir – agitate!”


 4 cups (1 litre) chicken stock
 60g butter
 1 small onion, finely chopped
 1 garlic clove, crushed
 1 ½ cups (300g) Arborio rice
 1/3 cup (80ml) white wine
 200g pumpkin, peeled, seeded and grated
 ½ cup (40g) parmesan, finely grated
 50g feta
 Basil leaves, to garnish
 Olive oil, to drizzle


 Bring the stock to the boil in a medium saucepan with 1 cup (250ml) water. Reduce heat and simmer, covered, until required.
 Melt one-third of the butter in a frying pan and cook the onion and garlic over medium heat until translucent. Add the rice and coat in the butter. Pour the wine in around the edge of the pan.
 Add the hot stock mixture a little at a time, just enough to cover the rice. Simmer, shaking the pan occasionally, until the stock is absorbed. Keep adding the stock in batches, shaking the rice as it cooks until the stock is used and the rice is al dente (about 20-25 mins).
 Meanwhile, combine the pumpkin and half the remaining butter in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 10 mins until very soft. Mash until smooth.
 Add the remaining butter to the rice, along with the pumpkin puree and the parmesan. Gently fold through until just combined. Spoon onto a serving plate and crumble the feta over.
 Sprinkle with the basil leaves and drizzle with olive oil.


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