A creamy roast pumpkin and arborio risotto with asparagus, finished with crispy guanciale and brown-butter sage.
Ingredients List
Crispy Sage
Method
- Set oven to 200°C fan forced and place chopped pumpkin onto an oven tray with baking paper, roast for 45 minutes or until softened and crisp at the edges.
- Warm the stock in a medium sized pot.
- Dice up the shallots, asparagus and minced garlic.
- Add 2 tbsp oil into a large pot on medium heat and add the shallots and garlic, sauté for a few minutes until translucent, add a splash more oil if the pan dries up.
- Add the arborio to the pot and toast, mixing everything together, until the arborio has absorbed the oil, about 30 seconds.
- Add the wine, bring the heat up to medium-high and continue to stir until evaporated. Turn down to medium.
- Add the stock in ladles at a time and do not stop stirring, once soaked up add the next ladle, repeat this process 4-5 times and then add the asparagus, continuing to add the stock.
- Once the rice is halfway cooked (6th ladle-ish) remove the pumpkin from the oven and straight into the pot, mash away at the pumpkin and stir through, it will blend with the arborio. Continue to add the stock until al dente and no crunch, about 1.2-1.4 litres.
- Add 1 tbsp butter, ⅓ cup grated Parmesan and balsamic to the pot and stir until combined, taste and adjust, add a splash of lemon if need be, heat off, set aside.
- In a cold pan on medium heat add the chopped guanciale and gently fry off in its own fat, no oil needed, remove from heat and place guanciale in a small bowl.
- Add 30g unsalted butter to a small pan on medium heat, wait until it starts foaming and add the sage, the butter should turn brown after 2 minutes, once crisp remove the sage from the pan.
- Spoon the risotto onto a shallow plate, top with the guanciale, crispy sage and brown butter.
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