Pumpkin & Mushroom Risotto 🌿 Low Stir, The Ferron Way

🇮🇹 For a quick delicious risotto, use Ferron Carnaroli rice, made by 5 generations of the The Ferron Family in Italy. It doesn't need washing, hardly any stirring and it's free of pesticides. 

You can always change up your vegetables depending on what's in season or what you are feeling like. The method for the base can remain the same and you can always add cooked chicken to it at the end, for a more substantial meal. 

Also, don't forget to hang on to those pumpkin seeds and make them into a delicious snack, or topping for your dish. Rinse off the pumpkin pulp, then pat the seeds really dry. Toss lightly with a drizzle of EVOO, salt & whatever spices you want! Bake for 15-20 mins at 180 C until golden.

All your ingredients can be purchased from Fresh Connection Brighton.

Ingredients

(Serves about 5-6 people)

Base:

• 2 tbsp extra virgin olive oil (EVOO)
• 1 medium onion, finely chopped
• 2 cloves garlic, finely minced
• 2 cups Ferron Carnaroli rice
• 250 ml dry white wine (1 cup)
• 4-4.5 cups chicken or vegetable stock, kept hot
• Vegetables:
• 1 kg Jap pumpkin, peeled & cubed (1.5 cm)
• 400 g fresh small mushrooms (e.g., Swiss brown or white ), sliced
• 10 g dried porcini mushrooms, soaked in 1 cup warm water for at least 30 mins
  (reserve the soaking liquid)

To Finish:

• 50 g cold unsalted butter, cubed
• A few sprigs thyme (leaves only)
• ½ bunch parsley, finely chopped
• Salt and freshly cracked black pepper
• Grated Parmesan cheese (to taste + more for serving)
• Optional: a drizzle of balsamic reduction, shredded leftover roast chicken and/or roasted pumpkin seeds

Method

Roast the Pumpkin:

• Preheat oven to 180C.
• Toss pumpkin in olive oil and salt.
• Roast for 20–25 mins, until golden at the edges but not falling apart.

Cook the Mushrooms:

• In a large pan, sauté fresh mushrooms over medium-high heat dry (no oil) until their liquid evaporates.
• Add a drizzle of EVOO, thyme leaves, salt, and pepper. 
• Cook a few more minutes, then set aside. 

Start the Risotto:

• In a heavy-bottomed pot, heat 2 tbsp EVOO over medium heat.
• Add chopped onion, cook gently until translucent. Add garlic and cook 30 seconds.
• Stir in the Ferron rice and toast for 1–2 mins.
• Deglaze with white wine and cook until evaporated.

Add Liquids (No-Stir Method):

• Add the porcini mushrooms and their liquid and 3 cups hot stock all at once. Stir just once.
• When the stock comes to a boil, reduce the heat to lowest possible setting, cover with a tight-fitting lid, and simmer undisturbed for 14 minutes.

Check and Finish:

• After 14 minutes, uncover. Taste the rice — it should be nearly al dente and most liquid absorbed.
• If needed, add up to 1–1.5 cups more hot stock and gently stir.
• Fold in roasted pumpkin, cooked mushrooms, butter, parsley, and Parmesan.
• Adjust seasoning with salt and pepper. Stir gently to combine and let rest covered for 5 minutes.

Serve:

• Plate in warm bowls. Finish with more Parmesan and an optional drizzle of balsamic vinegar and roasted pumpkin seeds. 
• Add chicken now if using, warmed through in the final stir.