Everyday

Easy entertaining, simple weeknight dinners and suppers to share.a

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Pumpkin and vermouth risotto

SERVES 4 // PREP 15 MINS // COOK 40 MINS

700 gm butternut pumpkin, peeled, seeded, cut into 2cm thick wedges 2½ tbsp olive oil, plus extra for drizzling 60 gm unsalted butter, coarsely chopped 6 golden shallots, finely chopped 4 garlic cloves, finely chopped 200 gm (1 cup) vialone nano rice (see note) 165 ml (3 cup) dry vermouth 14 litres (5 cups) hot chicken or vegetable stock 60 gm (1/4 cup) mascarpone, plus extra to serve 25 gm finely grated parmesan, plus extra to serve Basil and lemon wedges, to serve

1 Preheat oven to 200°C. Place three-quarters of the pumpkin in a large bowl with half of the oil, season and toss to combine. Arrange on a large oven tray lined with baking paper and roast until tender (25 minutes).

2 Meanwhile, heat butter and remaining oil in a large saucepan over medium-high heat. Add shallots and garlic and cook, stirring, until shallots have softened (5 minutes). Add rice and stir for 1 minute to coat, then add vermouth and cook until absorbed (2-3 minutes). Add remaining pumpkin and 250ml stock, and stir frequently, breaking up pumpkin until stock is absorbed (3-5 minutes), then add remaining stock 250ml at a time, stirring until absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes).

3 Add mascarpone and parmesan and beat until creamy. Season to taste and serve immediately topped with roasted pumpkin, extra mascarpone, parmesan, basil and lemon on the side.

Note Vialone nano, a risotto rice, is available from select supermarkets and delicatessens. If it's unavailable, substitute carnaroli.

Silverbeet soup with colcannon potato bread

SERVES 2 // PREP 15 MINS // COOK 25 MINS