Pumpkin and vermouth risotto

Ingredients

• 60 gm unsalted butter, coarsely chopped
• 2 1/2 tbsp olive oil, plus extra for drizzling
• 700 gm butternut pumpkin, peeled, seeded, cut into 2cm thick wedges
• 1 1/4 litres (5 cups) hot chicken or vegetable stock
• 6 golden shallots, finely chopped
• 4 garlic cloves, finely chopped
• 200 gm (1 cup) vialone nano rice (see note)
• 165 ml (2/3 cup) dry vermouth
• 60 gm (1/4 cup) mascarpone, plus extra to serve
• 25 gm finely grated parmesan, plus extra to serve
• Basil and lemon wedges, to serve

Instructions

1. 1

   1: Preheat oven to 200°C. Place three-quarters of the pumpkin in a large bowl with half of the oil, season and toss to combine. Arrange on a large oven tray lined with baking paper and roast until tender (25 minutes).

2. 2

   2: Meanwhile, heat butter and remaining oil in a large saucepan over medium-high heat. Add shallots and garlic and cook, stirring, until shallots have softened (5 minutes). Add rice and stir for 1 minute to coat, then add vermouth and cook until absorbed (2-3 minutes). Add remaining pumpkin and 250ml stock, and stir frequently, breaking up pumpkin until stock is absorbed (3-5 minutes), then add remaining stock 250ml at a time, stirring until absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes).

3. 3

   3: Add mascarpone and parmesan and beat until creamy. Season to taste and serve immediately topped with roasted pumpkin, extra mascarpone, parmesan, basil and lemon on the side.