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Pumpkin & Vermouth Risotto Recipe


Pumpkin & Vermouth Risotto

Ingredients

  • 1kg diced pumpkin
  • 4 shots vermouth
  • 1 large finely sliced onion
  • 3 litres good vegetable stock
  • 1kg risotto rice
  • Seasoning
  • 60ml olive oil

Method

  1. Place the diced pumpkin into a large non-stick fry pan and fry for about 8 minutes, until nice and caramelised (turning every 2 minutes).
  2. Set aside to add to the risotto a third of the way through.
  3. As per making any risotto; heat stock, place olive oil into thick bottom saucepan, sauté onions.
  4. Add risotto rice, sauté for 1 minute.
  5. Add vermouth and sauté for 2 minutes.
  6. Add boiling stock and continue to make risotto.
  7. After four ladles of stock, add the diced pumpkin.
  8. Season to taste and serve with rocket and freshly grated parmesan.

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BROUGHT TO YOU BY A PEPPERS CHEF

Courtesy of Gregory Devine, Executive Chef at Tides Restaurant & Bar, Peppers Airlie Beach, Whitsundays.
Read more about Tides Restaurant & Bar.

 
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