Recipes

A favourite from Henrietta Green, this is the method to cook risotto, with the addition of pumpkin to make it an autumn treat. Feel free to experiment with any of the squash family.

Serves 4

    2 tbsp olive oil
    A knob of butter
    1 onion, peeled and finely chopped
    2 garlic cloves, peeled and finely chopped
    75g (3 oz) thickly cut smoked streaky bacon, cut into cubes
    500g (1lb) pumpkin, cubed, peeled and seeded
    400g (14 oz) risotto rice
    150ml (¼ pint) white wine
    1.5 litres (2¾ pints) chicken or vegetable stock
    A handful of fresh sage, finely chopped
    A generous knob of butter
    Sea salt and freshly ground black pepper

Method

Heat a large heavy-based saucepan and add the oil and butter. Heat until the butter is foaming, then add the onion, turn down the heat and cook gently for about five minutes, until it begins to soften. Stir in the garlic and cubed bacon and cook for a few minutes. Add the pumpkin, stir for a couple of minutes until well coated in the oil, then add the rice. Cook for a few minutes, until the rice is shiny and opaque.

Pour in the wine and boil rapidly for one minute to allow the alcohol to evaporate, stirring constantly. Turn down the heat to medium and start to add the hot stock a ladleful at a time, allowing the liquid to be absorbed into the rice before adding more, while stirring constantly. The whole process will take around 20 minutes. If the rice feels soft and fluffy, the texture creamy, while each grain is still firm to the bite in the centre, the risotto is ready. (Should it, by any chance, not be, then you will just have to carry on adding more stock – or water, if you have already used up all the stock).

Remove the pan from the heat and stir in the sage. Add the knob of butter and allow to melt completely. Season generously and serve.