Tuesday, 11 October 2016

Today's pumpkin recipe is......

Pumpkin risotto is rich, filling and delicious. And it's easy to make which is always a bonus.
I know there are a fair few methods out there but this is mine, which works for me.
Chop up a small/medium pumpkin or squash, deseed and peel and pop it into a roasting dish with some garlic cloves, salt, pepper and a sprinkling of an oil of your choice, and roast in the oven on 180 for 40/45 minutes or until it's cooked. If you end up roasting too much don't panic because you can always use what's left to make yesterday's soup!! But to be honest, I don't think you can have too much pumpkin in this recipe.
Whilst your pumpkin is cooking slowly heat some stock on the stove. You'll need about 2 pints for 4 people. 
Once it's cooked you're ready to make your risotto. Fry an onion in some oil in a non stick pan, and add the cooked garlic from the tray the pumpkin has been roasted in. Then add your risotto rice(I use arborio) and ensure its covered with the oils in the pan. I use a good handful per person and then add a bit extra for good luck at the end! Then add a good glass of white wine and stir until that's all been absorbed by the rice. The secret to a good risotto is stirring!!
At this point add half the pumpkin and then a ladle of stock at a time, waiting to add the next ladle full until the rice has absorbed the previous one. Slowly as the rice absorbs more and more stick it will cook through and just keep tasting until it's cooked enough for you. Once there is only one more ladle of stock left add the remaining stock and the remaining pumpkin to the risotto along with a good serving of Parmesan or other cheese of your choice and salt and pepper to taste. I usually add a good handful of chopped parsley as well as the freshness of the parsley cuts through the richness of the rest of the dish.
Then turn the heat off and leave the pan for 5 minutes just to let all the flavours settle and then serve and eat.
The very lovely Ryan Lewis of @NagsHeadFarm also commented this morning that he asks for local pumpkin insides to be dropped to him for chicken food so if you really struggle to use all your pumpkin flesh, why not find a local chicken keeper and offer it to them? You might even end up getting some eggs back in return!
Next recipe incoming tomorrow!!

1 comment:

  1. I make a similar risotto with butternut squash and it is delicious. I cut the squash into half inch cubes, roast one half in a very hot oven and boil the other half in stock (or just water) and then puree that for the risottto liquid. I add the roasted squash at the very end so it doesn't fall apart. I usually use fresh sage in the recipe as a good flavor counterpoint. And if you're not a vegetarian, bacon is a great addition!

    I also use butternut squash, similarly prepared, in black beans and rice. I'm sure pumpkin would work just as well.