How To Make Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops)

You can cook Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops) using 14 ingredients and 6 steps. Here is how you achieve Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops).

Ingredients of Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops)

1. Prepare 1 of stock from pumpkin to make as follows.
2. You need to prepare 40 grams of unsalted butter.
3. You need to prepare 300 grams of peeled deseeded pumkin, roughly chopped.
4. Prepare 50 grams of parmesan cheese,roughly chopped.
5. You need to prepare 1/2 cup of white wine (only use wine you would actually drink).
6. Prepare 3 cup of good vegetable stock.
7. You need to prepare 2 tbsp of double cream (thick cream).
8. Prepare 1 of risotto to make as follows.
9. You need to prepare 40 grams of unsalted butter.
10. Prepare 1/2 of onion ,peeled and very finely diced.
11. You need to prepare 300 grams of arborio or other risotto rice.
12. You need to prepare 1 pinch of each of salt and pepper.
13. You need to prepare 2 tbsp of finely chopped chives.
14. You need to prepare 3 tbsp of parmesan shavings, add more if you prefer..

Pumpkin&Parmesan risotto (good with crab claws,lobster, langustines or pan fried scallops) step by step

1. FOR PUMPIN AND VEGETABLE STOCK.
2. Melt the butter in a large saucepan.Add the pumkin and chopped Parmesan, cover and sweat over a low heat,stirring until soft and liquid like,about 30 minutes.Remove the lid and simmer until the water is totaly reduced,then add the white wine and reduce again to two thirds.Add the vegetable stock and cream and simmer for 8-10 minutes. Cool slightly,then whiz in a blender until very smooth.Return to the pan and bring to simmer..
3. FOR RISOTTO.
4. Heat 20gram butter in a medium non stick pan.Add the onion and sweat for 7-8 minutes until soft.Add the rice and stir for 2minutes until the grains are translucent.Add the pumpkin stock a small ladleful at the time,stirring occasionally,waiting each time until each addition is absorbed before adding the next one.This takes about 15-20 minutes; the risotto is ready when the rice is al dente and the rexture is creamy.You may not need all the stock. Check the seasoning and add the rest of the butter..
5. TO SERVE.
6. Stir the chopped chives,and grated parmesan through the risotto.

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