There are certain friends who feel more like family. We met friends like this soon after we moved to San Francisco. Fellow New Zealanders, we were introduced by a mutual friend and it turned out they lived just a few blocks from us. We helped each other through multiple pregnancies, newborns and toddler meltdowns. Shared Christmas, summer holidays, thanksgivings and birthdays. The Halses became our family far from home. It just so happened that they moved back to New Zealand at the same time as us and although we aren’t in the same city anymore, we get together for holidays as often as we can. And it is always magical. This weekend they came to stay with us so I was the designated cook. We had champagne, red wine, slow cooked beef with slaw, corn chips and all the toppings, little gluten free tarts with lemon curd, greek yogurt and freeze dried berries and more wine. We had coffee with a delicious gluten free brownie that I will share soon too, and a pumpkin risotto that was perfect for when the rain and wind howled outside. 

I learnt how to make a risotto from good old Jamie Oliver twenty years ago. I still remember making my first one for my flat mates in a freezing house during my second year at university. Having watched my mother make countless risotto for our family I thought I would have learnt through osmosis but never had there been such a salty, crunchy mushroom risotto made before! They have definitely improved over time and now I can make them while reading spelling words, helping do a puzzle and holding a grizzling baby all at the same time. 

Pumpkin Risotto to Feed a Crowd
2 white onions
2 sticks of celery
2 garlic cloves
700g canaroli or arborio rice
1 large glass of white wine
2 litres of chicken stock 
1 medium sized butternut squash
1 tsp nutmeg
a large handful of sage, leaves picked
50g butter
A large handful of roasted hazelnuts, roughly chopped
lots of good parmesan 

First, warm your stock in a pan.

Next deseed, peel and cube the squash. Roast in the oven for about half an hour/45 minutes with the nutmeg, some olive oil and sea salt until it is soft.

While this is cooking, finely the onion, garlic and celery stalk and gently fry for about 15 minutes, or until they have softened. When the vegetables have softened, add the rice and fry until it is slightly translucent. Next add the glass of wine and stir until the smell of alcohol has disappeared.

You can now start adding the stock bit by bit, little by little. The more you stir, the creamier it gets. Continue until the rice is almost cooked. Now add the squash and smoosh it into the rice until it is all a beautiful golden colour. My children aren’t big pumpkin fans so I didn’t leave any pieces whole but do whatever you would prefer. 

Remove from the heat and add half the parmesan. Place a lid on the pan and allow to sit for 2 minutes. This lets the rice get really creamy and thick so don’t skip this step.

While this magic is happening, fry the sage leaves in the butter until they are crispy and delicious. Add these and the toasted hazlenuts on top and let everyone sprinkle some more parmesan on top. 

Enjoy with a glass of red wine and a table full of friends that have become family.