Tom Kitchin recipe: Pumpkin risotto
Tom says: “Risotto is one of my favourite foods. It’s quick and easy to prepare and can be flavoured with so many different seasonal vegetables. I like making pumpkin risotto and my preferred way of serving it is in a big bowl placed right in the middle of the table for everyone to help themselves – then come back for seconds. If you’re eating round the bonfire it’s also a great dish for everyone to eat outside, as you only need some serving bowls and forks.”
• 1 vegetable stock
• 2 shallots, peeled and finely chopped
• 2 tbsp olive oil
• 200g pumpkin, chopped into 1cm cubes
• 200g arborio risotto rice
• 100ml white wine
• 1 knob of butter
• 100g parmesan cheese, freshly grated
• 1 sage leaf
• salt and pepper
• 4 Jerusalem artichokes
• 1 tsp vegetable oil
• 3 or 4 pumpkin wedges
• parmesan cheese
• salsify crisps to garnish
1 To prepare the garnish, peel the Jerusalem artichokes. Cut them into wedges and cook in boiling salted water for eight to ten minutes or until soft. Warm the oil in a heavy pan, add the pumpkin and roast in a hot oven for eight to ten minutes. Add the artichokes and roast for another two or three minutes, then set aside.
2 To make the risotto – Heat the vegetable stock and leave it to simmer while you begin the risotto. In a separate heavy-bottomed pot, cook the shallots in the olive oil over a medium heat until soft. Season. Now add the pumpkin and season again to taste. Slowly cook the pumpkin until it starts to soften, but do not allow it to colour.
3 Add the rice and cook until it turns slightly translucent – three to four minutes. Stir in the wine. Once the wine has almost completely evaporated, start adding the simmering stock, a ladleful at a time. Stir after each addition, allowing each ladleful to be almost fully absorbed before adding the next. Continue to add stock until the rice is cooked but still has a slight bite (al dente). This should take about 16 minutes. Check the seasoning again.
4 Remove from the heat and add the butter and freshly grated parmesan. Leave the risotto to rest for two minutes and add the chopped sage before serving.
Serve in a bowl and add garnish and shavings of parmesan.