Truffled roast pumpkin risotto

Name: Truffled roast pumpkin risotto
Prep time: 10 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
Ingredients: ¼ Kent pumpkin; 3 eschalots; 2 sprigs fresh flat-leaf parsley; extra virgin olive oil; sea salt; 2 pinches ground black pepper; 60 g hard cheese; 50 g unsalted butter; 300 g risotto rice; 60 g vermouth; 40 g Vegetable stock paste; 800 g water; black truffle, fresh

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Prep. 10 min

Total 35 min

6 portions

Ingredients

Kent pumpkin (approx. 1000 g), unpeeled, cut into 12 thin wedges (1 cm), peel and cut remainder into pieces (2 cm)
¼
eschalots 2 cut lengthways into thin slices and 1 cut in halves
3
fresh flat-leaf parsley leaves only
2 sprigs
extra virgin olive oil to drizzle
sea salt to season
ground black pepper plus extra to season
2 pinches
hard cheese truffle infused, cut into pieces (3 cm) or Parmesan
60 g
unsalted butter
50 g
risotto rice (e.g. Arborio)
300 g
vermouth
60 g
Vegetable stock paste (see Tips)
40 g
water
800 g
black truffle, fresh shaved, to serve (optional - see Tips)