-
1
Remove the skin from the pumpkin and then cut the wedge in half.
-
2
Dice both halves into rough 2cm cubes.
-
3
Now put the dice from one half into a pan and cover with water.
-
4
Simmer until tender, then drain off the water and puree the flesh with a liquidizer or a stick blender.
-
5
This puree will be stirred into your risotto towards the end of the cooking, so put it in the fridge until required.
-
6
The second lot of dice is also going to end up in the risotto.
-
7
However, it is going to be pan-fried so that the outside caramelizes.
-
8
This will give the risotto a more complex flavour and is well worth the effort.
-
9
Heat a frying pan and add a little olive oil.
-
10
When the oil is nice and hot, add a little pumpkin and fry it until it has softened slightly and the flesh has a roasted appearance.
-
11
This frying is best done in smaller batches and the pumpkin set aside to cool until needed.
-
12
Start the risotto by putting two-thirds of the butter into a heavy-based saucepan to melt.
-
13
Now add the onions, thyme and garlic.
-
14
Stir them into the butter and allow them to soften, but prevent them from colouring by putting a lid on the pan and turning the heat to its lowest setting.
-
15
Add the rice and let it cook for a couple of minutes in the butter with the onions, thyme and garlic.
-
16
Meanwhile, heat the oven to 200C/180C fan/gas mark 6 and scatter the walnuts on to a baking tray.
-
17
Roast the nuts for about 6 minutes, in which time the flavour will develop and the texture will become quite crunchy.
-
18
Add the stock to the rice a ladleful at a time and keep stirring as you do - this will cause the rice to release its starch, giving a good creamy consistency.
-
19
The risotto will take about 30 minutes to cook in the gently simmering stock.
-
20
After about 20 minutes, add your pre-made pumpkin puree, your fresh marjoram leaves and all of your roasted diced pumpkin.
-
21
Season the risotto, add a little more stock and let it cook on for another 5-10 minutes.
-
22
Test a little rice - there should be a very slight `bite' to it.
-
23
At this point your risotto needs to be served, so remove the pan from the heat and add the remaining butter.
-
24
Whilst the butter melts, sprinkle in the Parmesan cheese.
-
25
These last two ingredients should give your risotto a wonderfully creamy texture.
-
26
Spoon the risotto into bowls and scatter over the broken roasted walnuts, the shredded chicory and the Gorgonzola.
