If you like risotto but wish there was a simpler way to make it then this easy and foolproof recipe is for you. To get the best result ensure that you use a good Italian Carnaroli or Arborio rice - we love Ferron brand Carnaroli. We learned this way of making Risotto from the revered rice-man himself Gabriele Ferron and we thoroughly recommend it.
Serves 4
600g pumpkin, cut into 1-2cm cubes
6 tablespoons olive oil
1 onion, finely diced
2 cups (420g) Carnaroli or Arborio rice
6 cups (11/2litres) vegetable or chicken stock
21/2 tablespoons unsalted butter
1 garlic clove, crushed
2 ripe, red tomatoes, chopped
scant 1/4 cup (approx45g) ground bush tomato
1 teaspoon (2g) native oregano
Salt and cracked black pepper
1 bunch fresh basil, chopped
Shaved parmesan or pecorino cheese
Using 2 tablespoons of the oil, roast the pumpkin until just tender.
In a large saucepan bring the stock to the boil.
In another large, heavy based saucepan, that has a tight-fitting lid, heat a further two tablespoons of oil and add the onion and rice. Toss the rice and onion in the oil for a few minutes until the rice is thoroughly coated with the oil and lightly toasted.
Add the just boiled stock to the rice, lower the heat to a gentle simmer and cover with the lid. Let simmer for 10 minutes.
While the rice is cooking, melt the butter and 1 tablespoon of the oil in a frying pan and add the garlic, chopped tomatoes, ground bush tomato, native mint and roasted pumpkin pieces. Toss until all ingredients are uniformly hot.
Remove the lid from the rice and stir. Lay the other ingredients evenly over the surface of the rice. The rice will have absorbed much of the stock but there will still be an obvious level of liquid in the pot at this stage. Do not adjust the temperature if the dish is cooking at a gentle simmer. If it is cooking at a greater rate, turn the heat down again until a gentle simmer is achieved. Cook with the lid on for a further 5 minutes.
Take the saucepan from the heat and let sit, lid on, for a further 5 minutes. Remove the lid and stir through the remaining tablespoon of oil and fresh basil through the risotto. We like to stir through a little extra butter and some parmesan - to your own taste and preference.
Serve immediately in large, flat pasta bowls with the shaved cheese.