Pumpkin Hazelnut Butter Risotto
Kris
ingredients
Hazelnut Butter- 1/2 cup hazelnuts, toasted and shelled
- 100 g butter, softened
- 1/2 cup chopped parsley
- salt and freshly ground black pepper
- 2 Tbs. olive oil
- 2 med. Onions, chopped finely
- 500 g (4 cups) pumpkin peeled, deseeded and cut into bite sized pieces
- 3 cloves garlic, crushed
- 1 1/2 cup risotto (Arborio) rice
- juice and grated rind of 1 orange
- 600 mil. Hot chicken stock
- 1 cup shaved fresh Parmesan cheese
directions
- 1
Finely chop the hazelnuts and using a for mash together with the utter. Mix in the parsley, salt & pepper to taste. Poll into a sausage shape in a piece of tinfoil or plastic wrap and chill.
- 2
Heat oil in a large, deep fry pan. Cook the onion until soft and transparent. Add the pumpkin and sauté over gentle heat for 6-8 min. until just beginning to soften. Add the garlic, rice, orange juice and grated rind. Stir to mix well. Turn heat up slightly to medium and add the hot chicken stock, a little at a time, stirring constantly, allowing the liquid to be absorbed after each addition. This will take 20-25 min. The rice should be tender but firm to the bite and should be creamily bound together.
- 3
Cut the hazelnut butter in to thin slices and serve the risotto with slices of hazelnut butter melting over the top. Garnish the dish with shaved Parmesan.
Source: Kris
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews