Pumpkin risotto with hazelnut butter

Name: Pumpkin risotto with hazelnut butter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 50 g (2oz) toasted hazelnuts; 125 g (4oz) softened butter; 30 mL chopped fresh parsley; salt and ground black pepper; 175 g (6oz) onion; 900 g (2lb) pumpkin; 50 g (2oz) butter; 2 clv garlic; 225 g (8oz) risotto (arborio) rice; 600 mL hot chicken or vegetable stock; zest of half an orange; 50 g (2oz) freshly grated Parmesan cheese

For a quick dinner idea, serve with a simple salad. If preparing for a dinner party, dish up with grilled pork or veal escalopes.

By The Good Housekeeping Cookery TeamPublished: 01 March 1995

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Yields:

Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Ingredients

For the butter

50 g (2oz) toasted hazelnuts
125 g (4oz) softened butter
30 ml chopped fresh parsley
salt and ground black pepper

For the risotto

175 g (6oz) onion
900 g (2lb) pumpkin
50 g (2oz) butter
2 clv garlic
225 g (8oz) risotto (arborio) rice
600 ml hot chicken or vegetable stock
zest of half an orange
50 g (2oz) freshly grated Parmesan cheese

Directions

1. Step 1
  Finely chop the hazelnuts. Stir into butter with the parsley. Season with freshly ground black pepper. Spoon on to a piece of nonstick baking parchment and roll into a sausage shape, twist at both ends and chill.
2. Step 2
  Finely chop the onion. Cut the pumpkin in half, scoop out the seeds and cut away the skin; there should be about 450g (1lb) flesh. Cut into cubes the size of large dice.
3. Step 3
  Melt the butter in a large saucepan and fry the onion until soft but not brown. Add the pumpkin and sauté over a low heat for 5-8min, until just beginning to soften (sec Cook’s Tip).
4. Step 4
  Add the crushed garlic and rice and stir until well mixed. Over a medium heat, add the hot stock a little at a time, allowing all the liquid to be absorbed after each addition. This will take about 25min.
5. Step 5
  Stir in the orange zest and Parmesan; adjust seasoning. Serve the risotto with a slice of the hazelnut butter melting on top.
  
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Cooking tips

If the pumpkin is unripe and very firm, you may need to increase the cooking time at step 3 to 8-10min.

The hazelnut butter can be made-ahead and frozen.

Per Serving:

Calories: 715

What to read next

The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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