Pumpkin Risotto with Brussels Sprouts and Port Figs

As the days turn cooler, cosy evenings in the kitchen and seasonal dishes become especially inviting. Pumpkin risotto with Brussels sprouts and port figs fits that mood beautifully. It is a lovely choice for anyone who enjoys autumn cooking and wants to serve something special at their next dinner with friends.

Serves 4 · Preparation 30 minutes · Cooking about 35 minutes

Allow the port figs to steep for at least 2 hours, preferably overnight

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Ingredients

For the port figs

• 6 fresh figs

• 250 ml ruby port

• 75 ml water

• 30 g sugar

• 1 tbsp red wine vinegar

• 1 bay leaf

• 6 black peppercorns

For the pumpkin risotto

• 300 g risotto rice, such as Arborio or Carnaroli

• 500 g deseeded Hokkaido pumpkin

• 1 shallot

• 1 small garlic clove

• 100 ml dry white wine

• 1.1 litres hot vegetable stock, as needed

• 2 tbsp olive oil

• 30 g butter

• 40 g finely grated Parmesan

• Salt and black pepper

For the topping

• 300 g Brussels sprouts

• 1 tbsp olive oil

• 100 g blue cheese

• 50 g walnut halves

• 2 tbsp finely snipped chives

• Salt and black pepper

Method

1. Steep the port figs

Bring the port, water, sugar, vinegar, bay leaf and peppercorns to the boil and reduce gently for about 5 minutes. Wash and trim the figs and cut in half. Add to the liquid and poach over very low heat for about 2 to 3 minutes without letting them collapse. Transfer to a heatproof container, cool and refrigerate for at least 2 hours, preferably overnight. Remove the bay leaf and peppercorns before serving, straining the liquid through a small sieve if needed.

2. Prepare the pumpkin and sprouts

Dice the unpeeled pumpkin into pieces about 1 cm across. Trim and halve the Brussels sprouts, then cook in salted water for about 6 to 8 minutes. Drain well. Toast the walnuts in a dry frying pan, cool briefly and roughly chop.

3. Cook the risotto

Finely chop the shallot and garlic and gently soften in 2 tbsp olive oil. Add the pumpkin and rice and toast for about 2 minutes. Deglaze with the white wine and reduce almost completely. Gradually add the hot stock, stirring regularly. Add the next ladle when most of the previous one has been absorbed. Cook for about 18 to 22 minutes, until the rice retains a little bite and the pumpkin is tender.

4. Brown the sprouts and finish the risotto

Brown the cooked Brussels sprouts in 1 tbsp olive oil, starting cut-side down. Season with salt and pepper. Remove the risotto from the heat and stir in the butter and Parmesan. Add a little more hot stock if needed: the risotto should flow gently rather than stand stiff. Season to taste.

5. Serve with figs and cheese

Carefully lift the figs from their liquid. If you like, reduce a few tablespoons of the liquid separately to a light syrup. Spoon the risotto onto plates and top with the sprouts, figs, crumbled blue cheese and walnuts. Finish with chives and a little port syrup.

Résumé

Port figs bring a fruity note to this pumpkin risotto. Brussels sprouts, blue cheese and walnuts balance their sweetness.

Flexi Tips

Prepare the figs a day ahead. Choose a mild or stronger blue cheese to suit your taste. Separately sautéed prawns make a suitable flexitarian addition.

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