Seabourn's Chef Jess' Pumpkin Risotto Recipe

Ingredients

• 4 cups Chicken Stock
• Splash of Olive oil
• 2 cups Arborio rice
• ½ Packet of Diced Butter
• 1 cup Parmesan Cheese Shavings
• 1 cup Dice Roasted Pumpkin
• ½ cup Dice Onion
• 1 cup Good quality White Wine
• Salt and Pepper to taste
• ¼ cup Roasted Pumpkin Seeds
• Fresh Rocket Lettuce
• Roasted Pumpkin seeds

Method

Heat a pan with olive oil and butter once hot sprinkle in your pumpkin seeds.

Gently pan fry them keeping them moving so not to burn until they start to pop. Lightly season and then put into a strainer to remove most of the oil and butter and put the rest of the seeds onto absorbent paper to remove the rest of the oil and butter allow to cool and use for garnish.

Peel the pumpkin and de-seed and cut the pumpkin into nice dice sizes; coat with olive oil, cracked black pepper, and roast for 25 minutes at a high heat until golden brown, then allow to cool and set aside.

Drizzle a little olive oil in a pan. 

Then sautee onion with butter, not allowing the onion to brown, and add the Arborio rice and slowly add the white wine until it absorbs, and then add the stock little by little waiting for the rice to fully absorb the liquid every time before adding more, until the rice is almost cooked but still al dente (not fully cooked, it should still be very firm if you bite into it.)

Stir in the roasted pumpkin and parmesan cheese and diced cold butter, and season to taste.

To serve, place into center of bowl, sprinkle fresh shaved Parmesan cheese and sprinkle roasted pumpkin seeds over the top. Add a little rocket lettuce on top of the risotto to finish, and serve hot.