Roasted pumpkin and red onion risotto with nduja

"Risotto is one of those great comfort dishes that's easy to make. The best bit is if you are feeling like a bit of a treat the next day you can make Arancini with the leftovers; just roll the leftover risotto into balls with some mozzarella in the centre then coat with breadcrumbs and shallow fry in some oil until golden."

Roasted pumpkin and red onion risotto with nduja Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• cook

  1:30 hour

• difficulty

  Easy

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Ingredients

• 500 g butternut pumpkin, peeled, seeded and cut into 2 cm pieces
• 1 red onion, quartered
• extra virgin olive oil, for drizzling
• 1 litre chicken stock
• ½ brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 300 g Arborio rice
• 40 ml white wine
• 2 heaped tbsp nduja
• 30 g unsalted butter
• 50 g grated parmesan cheese, plus extra for serving
• sea salt and cracked black pepper

Instructions

1. Preheat the oven to 180˚C.
2. Place the pumpkin and red onion on a baking tray, drizzle with olive oil and roast for 30 minutes or until golden and tender. Remove from the oven and add to a blender. Add half the stock and process until smooth.
3. Transfer the pumpkin and red onion mixture to a saucepan, add the remaining stock and bring to a simmer.
4. Place a large frying pan over medium heat, drizzle in some olive oil, then add the chopped brown onion and garlic and cook, stirring continuously until soft but not coloured.
5. Add the rice and stir until the edges of the grains have become translucent. Add the white wine and simmer until the liquid is absorbed.
6. Add a ladle of stock to the pan and stir continuously until the liquid has been absorbed. Continue adding the stock, one ladle full at a time and stirring until most of the stock has been absorbed. The rice should be firm, not mushy. Remember the texture of the finished risotto should be fairly fluid and not stiff (the risotto should spread across the plate when it is served).
7. When the rice is nearly finished, heat a small frying pan over medium heat and add some olive oil and the nduja. Stir until the paste loosens up, then remove from the heat and set aside.
8. When the rice is cooked, remove from heat and add the butter, stirring vigorously until combined. Stir through the parmesan cheese, taste and season.
9. Serve the risotto topped with a spoonful of the nduja, a little black pepper and some extra parmesan cheese.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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