Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Luna's rosemary pumpkin, sun-dried tomato and spinach risotto
Ingredients
2 cups arborio rice
½ medium onion, chopped into small dice
30ml olive oil
100ml white wine
1.4 litres vegetable stock
2 cups pumpkin, diced
¼ cup sun-dried tomatoes, sliced
a large handful baby spinach leaves
rosemary
50g butter
50g cream shaved parmesan cheese
salt and pepper
Method
Cut pumpkin into small dice, drizzle with olive oil and rubbed rosemary.
Bake until caramelised then cool.
Heat a medium-sized pot.
Add olive oil and diced onions and cook on a medium heat till translucent.
Add arborio rice, sun-dried tomatoes and butter and cook for a further 3min, stirring occasionally.
Pour in the white wine and a little stock to just cover the rice and keep stirring till most of the stock is evaporated.
Continue the process of adding the stock and stirring until the rice has absorbed all the liquid and the rice is soft to bite with still a little crunch (al dente).
Now add the pumpkin, baby spinach and cream, stirring in with salt and pepper to taste.
If you like your risotto more liquid then add more cream and stir in.
Taste and adjust by adding salt and pepper to your liking.
Pour into four bowls, garnish with shaved parmesan cheese and olive oil.
Serve and enjoy.
Add chorizo and chicken for the meat eaters if you like, it is delicious.
Requested by Shanlyn Joyce, of Dunedin.
Karl Toth, chef at Luna Bar and Restaurant, in Roslyn, has sent this recipe.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
