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Clover Roast Pumpkin Risotto

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Method

1. Pre-heat the oven to 190C, fan 175, gas 5. Melt 50g Clover in a large baking tray. Dice the pumpkin into 5cm pieces and toss in the melted Clover and roast for 25 minutes in the top third of the oven. Turn the pieces once during the cooking time.

2. Melt half of the remaining Clover in a large saucepan and add the onion. Cook for 20 minutes, covered, until very soft. This is the base of the risotto called soffritto. Add the garlic and cook for a further 3minutes, then add the rice and coat well. This stage is called tostatura, the toasting of the rice to heat it through and ensure even cooking. Then add two-thirds of the roasted pumpkin and pour in the vermouth and allow to completely evaporate, approx 1 minute. Place the hot stock in a small saucepan over a low heat. Ladle small amounts of stock into the risotto at a time and allow the rice to absorb the stock before adding more. Stir continuously to help agitate the starch in the rice which will give you the creaminess, the risotto should be over a medium heat. The rice should absorb all of the stock in about 20-25 minutes. Test a few grains, you’re looking for them to be cooked but retaining a bite to them.

3. The final stage of the risotto calls for the mantecatura, the beating in of the Clover and cheese. Remove the risotto from the heat and stir through the reserved roasted pumpkin, last of the Clover, the Parmesan and the fresh sage. Taste the risotto for seasoning and serve sprinkled with the extra Parmesan. Serve at once risotto waits for no one!