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Ferron Risotto with Roasted Pumpkin & Capers

Ferron Risotto with Roasted Pumpkin & Capers

FERRON RISOTTO WITH ROASTED PUMPKIN & CAPERS

Serves 4-6

Extra virgin olive oil (EVO)
Sea salt and freshly ground black pepper
1kg crown pumpkin, sliced into wedges
1 onion, finely chopped
2 cloves garlic, peeled and finely chopped
2 cups Ferron Vialone Nano rice
100ml white wine , room temperature
800ml Sabato chicken or vegetable stock , simmering
150g sliced Pedrazzoli coppa stagionata
2-3 Tbsp Romulo capers , drained
½ cup grated Parmigiano Reggiano


Lightly oil and season the pumpkin wedges, place on a large, lipped oven tray and cook at 180°C for 25 minutes or until soft. Remove the skin and cut the pumpkin flesh into small cubes.

In a heavy-based saucepan heat a little EVO and sauté the onion and garlic until soft. Add the rice and stir continuously for about 3 minutes (‘toasting’). Add the wine and cook until evaporated. Add the hot stock, stir gently and bring to a simmer. Cover and cook for about 15-18 minutes.

Meanwhile, crisp one third of the coppa in a hot pan with a splash of EVO. Set aside. Chop the remaining coppa to go in the risotto.

When the rice is ‘al dente’, season and rest for a few minutes off the heat. Add the pumpkin, capers and chopped coppa. At this point, stir the risotto vigourously to release the natural starches which make it creamy – this is called ‘mantecare’. Stir through the Parmigiano and a little extra stock if necessary.

Serve the risotto topped with the crisp coppa and extra Parmigiano.

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Sabato


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