hiya
I have never made pumpkin and courgette risotto but it sounds lovely
I love risotto
sorry
BUT I have been and nicked a recipe for pumpkin rosotto off times online
stick some courgette in there too
it'll be great
INGREDIENTS
Serves 8
Prep 15min
Cook 40min
700g pumpkin, rindless and cleaned
2.5 litres home-made meat or chicken stock
90g unsalted butter
8 shallots, very finely chopped
Sea salt
1tsp sugar
1 large bunch of flat-leaf parsley
600g Italian risotto rice
Ground black pepper
150ml double cream
90g grated parmesan
METHOD
Cut the cleaned and prepared pumpkin into 1 cm cubes. Heat the stock to simmering point. Heat the butter and the shallots in a large, heavy saucepan and add 1 tsp of salt, which will help the onion to soften without browning, and the sugar. Cook for 5 min. Chop the parsley, add half of it to the pan, cooking for a further 5 min. Stir frequently.
Add the pumpkin and cook until just tender. I cannot give an exact time because it depends on which variety of pumpkin or squash you are using. Some take 5 to 10 min, others 20 min, in which case you will have to add a ladle of hot stock to the pan.
When the pumpkin is tender right through when pricked, stir in the rice and sauté for 1 or 2 min until the grains are well coated in the butter. Pour over about 450ml of simmering stock and stir thoroughly.
Bring the liquid to a lively boil, turn off the heat and cover the pan tightly. You can now leave the rice, and return to the kitchen a quarter of an hour before you want to serve dinner.
Bring the broth back to simmering point. Add a knob of butter to the rice, which will have absorbed all the broth and be half cooked. Mix two ladles of hot broth into the rice and continue cooking, gradually adding a ladle of broth at a time until the rice is ready. If you finish the broth before the rice is cooked, add boiling water. This risotto should be more creamy and runny than other risottos.
Season with pepper and check the salt.Add the cream and half the parmesan. Turn the heat off and leave for a minute for the cheese to melt and the flavours to blend.
Stir the risotto vigorously and heap it on a heated round dish. Sprinkle the remaining parsley all over the steaming, golden mound and serve at once, handing around the remaining cheese separately in a bowl.