Darren Robertson's pumpkin and corn risotto is how every weekend should begin

Name: Pumpkin, corn and whey risotto
Yield: 4
Ingredients: 50g unsalted butter; 40.00 ml extra virgin olive oil; 1 onion, finely chopped; 300g rice; 300g butternut pumpkin, peeled, seeds removed, cut into 2cm pieces; 125ml white wine; 1l vegetable stock; 1 corn cob, kernels sliced; 50g finely grated parmesan, plus extra to serve; Finely grated zest of 1 lemon; 20.00 ml chopped flat-leaf parsley leaves; Lemon thyme-infused ricotta (recipe follows), drained, crumbled (reserve whey if using in place of stock); 2l milk; 2 small lemon thyme sprigs; 60ml lemon juice

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https://healthimprovements.info/recipes/pumpkin-corn-whey-risotto/ljxuuyhv — Pumpkin, corn and whey risotto

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jul 26, 2019

“If you’re making your own ricotta, you will have this by-product which is the whey. It has loads of flavour and is perfect for a vegetarian risotto” - Darren Robertson.

50g unsalted butter
2 tbs extra virgin olive oil
1 onion, finely chopped
1 1/2 cups (300g) arborio rice
300g butternut pumpkin, peeled, seeds removed, cut into 2cm pieces
1/2 cup (125ml) white wine
4 cups (1L) vegetable stock or whey from the ricotta, warmed
1 corn cob, kernels sliced
50g finely grated parmesan, plus extra to serve
Finely grated zest of 1 lemon
1 tbs chopped flat-leaf parsley leaves
Lemon thyme-infused ricotta (recipe follows), drained, crumbled (reserve whey if using in place of stock)

Lemon thyme-infused ricotta

8 cups (2L) unhomogenised milk
2 small lemon thyme sprigs
1/4 cup (60ml) lemon juice

Method

1.

For the infused ricotta, place the milk and lemon thyme in a large saucepan and heat over medium-high heat until 85°-95°C. Remove from heat. Gently stir in the lemon juice. Cover with a clean tea towel and stand for 30 minutes for the curds to form.
2.

Carefully strain curd through a muslin-lined colander over a bowl to collect the whey. Place curd and whey in separate airtight containers and refrigerate until cool.
3.

Heat butter and oil in a large heavybased saucepan over medium-high heat. Add the onion and cook, stirring, for 4-5 minutes or until the onion is softened. Stir in the rice and pumpkin, and cook for 1-2 minutes or until rice is coated in butter mixture. Add the wine and cook, stirring, for 1 minute or until reduced by half. Gradually add the stock, 1 ladle at a time, stirring between each addition, and cook for 22 minutes or until rice is al dente. Stir in corn and cook for 3-4 minutes or until tender. Stir in the parmesan and lemon zest. Season to taste.
4.

Divide risotto among bowls, scatter with parsley and crumble over the infused ricotta to serve.