• 18 April 2020

Elston Chardonnay & Pumpkin Risotto

Pairing from Larry Morgan Viticulturist

Pumpkin & Leek Risotto (serves 4 people)

First things first, as the bottle is already open enjoy a glass of Te Mata Estate Elston Chardonnay with this dish.

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 500g Arborio rice
  • 250g pumpkin cut into 1cm cubes
  • 1/2 cup dry white wine - could be Elston, see how you're going....
  • 1/2 cup freshly grated parmesan cheese
  • 1 small leek, sliced and washed
  • 2 tbsp chopped parsley
  • 1 tsp crushed garlic
  • salt & freshly ground black pepper 1.5 litres chicken or vegetable stock

Heat butter and first measure of oil in a frying pan. Add pumpkin, leek and garlic, stir over a low heat for 2-3 minutes. Cover pan and continue cooking for 10-12 minutes, stirring occasionally, until pumpkin is tender.

Heat stock to boiling point in a saucepan. Heat second measure of oil in a heavy-based, frying pan. Add rice to frying pan and stir over a low heat for three minutes to toast. Add wine and cook for one minute. Ladle over sufficient boiling stock to just cover the rice. Stir frequently, adding more stock to cover the rice as the liquid is absorbed. This will take about 20 minutes.

Remove pan from the heat, add cooked vegetables, parmesan. Serve with Elston, just slightly cooler than room temperature.