Ham hock and pumpkin risotto

Ham hock and pumpkin risotto

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

I grow pumpkins in my garden – they have a fantastic flavour and produce amazing risotto. You can leave out the ham hock if you like, and just make the pumpkin risotto on its own; to change the flavour slightly, crush some amaretti biscuits over the top – pumpkin and almonds go together really well.

Ingredients

Quantity Ingredient

For the ham

Quantity Ingredient
1kg ham hock
1 onion, cut into chunks
2 bay leaves
4 sprigs flat-leaf parsley
1/2 teaspoon black peppercorns
1 cinnamon stick, broken in half

For the pumpkin risotto

Quantity Ingredient
300g pumpkin, peeled and cut into large chunks
50g unsalted butter
1 onion, finely chopped
1 garlic clove, finely chopped
200g risotto rice
150ml dry white wine
1 litre ham stock, (see method)
2 tablespoons mascarpone
25g parmesan cheese, freshly grated
sea salt
freshly ground black pepper
2 tablespoons pea shoots

Method

  1. Place the ham hock, onion, bay leaves, parsley, peppercorns and cinnamon in a large saucepan, then top with cold water, so that the ham is covered. Bring to the boil, then turn down to a simmer and cook for 1½ hours. Remove from the heat and allow the ham to cool in the liquid.
  2. Preheat the oven to 200°C.
  3. Place the pumpkin on a roasting tray in the oven and cook for 25–30 minutes, until soft. Place in a food processor and blitz to a purée, then set aside.
  4. Meanwhile, heat a sauté pan until hot, add the butter, onion and garlic, and sweat for 2 minutes. Add the risotto rice and fry for 1 minute, stirring well, then add the wine and reduce to nothing. Gradually add the ham stock, a ladleful at a time, stirring well. Continue to add the stock until the rice is tender.
  5. Add the puréed pumpkin, mascarpone and Parmesan, and stir well. Season with salt and pepper.
  6. Spoon the risotto onto plates and shake gently to settle. Shred some of the ham hock and stack in the centre of the risotto. Top with a little pile of pea shoots.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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