Pumpkin & Macadamia RisottoServes 4.
- 1 tablespoon macadamia oil
- 1 clove garlic, crushed
- 1 onion, chopped
- 1 1/2 cups arborio rice
- 250ml dry white wine (eg sauvignon blanc)
- 2 cups diced pumpkin
- 1 litre hot chicken stock
- 1/2 cup roasted macadamias
- Grated rind and juice of 1/2 orange
- Cracked black pepper to taste
Risotto: Heat the macadamia oil in a large heavy-based saucepan. Add garlic and onion and cook for 1-2 minutes or until translucent. Add rice and cook for 1-2 minutes. Add wine. Cook, stirring until all the liquid is absorbed. Stir in the pumpkin. Add chicken stock, a ladle at a time, stirring occasionally and allowing liquid to be absorbed before next addition. When all liquid is absorbed and the rice is tender and creamy, stir through macadamias, pepper, orange juice and zest. Cover, turn off the heat and allow to sit for 5 minutes before serving. Serve with Macadamia Parmesan Shards or shaved fresh parmesan.
Macadamia Parmesan Shards: Combine grated fresh parmesan, basil or parsley and finely chopped macadamias. Brush a non-stick pan with a little macadamia oil, add spoonfuls of mixture, pressing down gently and cook until melted. Place pan under a heated grill to brown surface. Remove carefully with an egg lifter and cool on a wire rack.
� Recipe & photo courtesy of Australian Macadamia Society
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