Golden syrup pumpkin risogalo from In Praise of Veg
- 2 ¾ oz unsalted butter
- 1 ½ cups arborio rice
- ½ cup sultanas (golden raisins)
- 1 cinnamon stick or 1 teaspoon ground cinnamon
- zest and juice of ½ orange
- zest of 1 lemon
- 2 cups coarsely grated pumpkin (winter squash)
- ½ vanilla bean seeds scraped (or 1 teaspoon vanilla bean paste)
- ¼ cup golden (or rice malt) syrup plus extra to serve
- 2 cups just- boiled water
- 2 ½ cups milk
- ½ cup crème fraîche plus extra to serve
- chopped honey cashews or other nuts, to serve
- Quick candied orange zest
- zest of 1½ oranges thinly shredded into long strands
- 1 cup caster (superfine) sugar
- Melt the butter in a large, wide heavy-based frying pan or saucepan over medium heat. Add the rice, sultanas, cinnamon and orange and lemon zest. Cook, stirring, for 3 minutes to toast and coat each grain of rice in butter.
- Add the pumpkin and vanilla and stir to coat. Cook for a further 2 minutes to soften the pumpkin slightly. Remove from the heat and stir in the golden syrup and hot water. Cook over low heat, gently stirring occasionally, until most of the liquid has been absorbed.
- Add ½ cup (125 ml) of the milk and continue the process, adding the remaining milk ½ cup (125 ml) at a time until the rice is just cooked through and has absorbed most of the liquid. Usually this takes about 18 minutes.
- Meanwhile, for the candied orange zest, put the orange zest in a heatproof bowl, cover with boiling water, then strain. Place the sugar and ½ cup (125 ml) water in a wide pan over high heat and stir for 4 minutes, or until the sugar has dissolved. Reduce the heat, add the zest and simmer for 5–10 minutes, or until candied and sticky. Remove with a slotted spoon, reserving the syrup.
- Remove from the heat and stir in the crème fraîche.
- Cover and stand for 5 minutes to thicken slightly.
- Serve with a dollop of crème fraîche, an extra drizzle of syrup, and a scattering of candied orange zest.