Name: Stracciatella and pumpkin risoni with roast chilli oil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 800 gm Kent pumpkin; 80 ml ( ⅓ cup) olive oil; 1 large fennel, thinly sliced (see note); 3 garlic cloves, finely chopped; 1 ½ tsp fennel seeds; 300 gm risoni; 125 ml (½ cup) verjuice; 1 litre chicken stock; 2 small rosemary sprigs; 75 gm finely grated parmesan, plus extra to serve; Stracciatella, to serve (see note); Roast chilli-pepita oil; 100 ml extra-virgin olive oil; 40 gm pepitas; 1 garlic clove, finely chopped; 1 tsp chilli flakes; 2 tbsp rosemary

Sweet roasted pumpkin weaves through tender risoni, cooked risotto-style with aromatic fennel, garlic and verjuice. A generous topping of stracciatella adds an indulgent creaminess while a drizzle of roast chilli-pepita oil brings elevated heat. Coming together in just under an hour, this dish is a true winter warmer and an impressive midweek comfort recipe.

Ingredients

800 gm Kent pumpkin

80 ml ( ⅓ cup) olive oil

1 large fennel, thinly sliced (see note)

3 garlic cloves, finely chopped

1 ½ tsp fennel seeds

300 gm risoni

125 ml (½ cup) verjuice

1 litre chicken stock

2 small rosemary sprigs

75 gm finely grated parmesan, plus extra to serve

Stracciatella, to serve (see note)

Roast chilli-pepita oil

100 ml extra-virgin olive oil

40 gm pepitas

1 garlic clove, finely chopped

1 tsp chilli flakes

2 tbsp rosemary

Method

Preheat oven to 220°C fan-forced. Peel half the pumpkin and cut into 1.5cm chunks. Cut the remaining pumpkin into 1.5cm chunks. Place peeled and unpeeled pumpkin on separate sides of a large oven tray lined with baking paper, drizzle with half the oil, season and toss to coat. Roast until golden and tender (25 minutes).

For roast chilli-pepita oil, combine all ingredients in a small saucepan. Place over low heat and cook, stirring occasionally, until garlic is light golden (6-7 minutes). Remove from heat; allow to infuse. Season to taste.

Meanwhile, heat remaining oil in a large casserole over medium heat. Add fennel, garlic and fennel seeds and cook, stirring, until softened (5-6 minutes). Stir in risoni to coat and lightly toast. Add verjuice and stir until almost evaporated (1 minute). Add stock and rosemary; bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, until risoni is al dente (10 minutes). Remove from heat. Add the roast peeled pumpkin and parmesan; cover and allow to stand (3 minutes). Beat until creamy, then season to taste.

Divide risoni among bowls, top with stracciatella, remaining roast pumpkin and extra parmesan. Drizzle with chilli-pepita oil to serve.

Note

If you’re not a fan of fennel, substitute a leek. Ensure stracciatella is at room temperature before serving.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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