Smoky, rich and warming, the addition of roasted pumpkin creates a thick and creamy texture.
At a glance
Serves 4 people
1kg Ziggys Smoked Ham Hock
300g fresh pumpkin, peeled and cut into chucks
1 onion, diced
1 garlic clove, minced
200g Arborio rice
150ml dry white wine
1 L beef stock
2 tbsp mascarpone
25g grated parmesan cheese
sea salt and freshly ground black pepper
Bean or pea sprouts, to garnish
Preheat the oven to 200°C.
Cut the meat from the ham hock bone and shred. Set aside.
Place the pumpkin on a roasting tray, place in the oven and roast for 30 minutes. Remove from the oven and puree in a food processor. Set aside.
Place a large saucepan on medium heat and saute the butter, onion and garlic for 2 minutes, being careful not to let it burn. Add the Arborio rice and saute while stirring for 1 minute, then add the wine and reduce
right down. Slowly add in 1 cup of beef stock and reduce whilst stirring, then add another cup. Repeat until the rice is tender.
Add the pumpkin, mascarpone and Parmesan and stir to combine. Add the shredded ham and stir through until hot. Season with salt and pepper and serve immediately with sprouts to garnish.