Pumpkin Risotto

Posted on Oct 22, 2012 in Blog

I am foreseeing a very busy three months ahead, as I embark on yet another food related experience. This time besides giving cooking lessons, I shall also be instructed. I am looking forward to starting a part-time course this week in pastry and baking.

Like I always say “non si finisce mai di imparare”, in other words there is always room for more knowledge and experience. Learning, like travelling is a big mind opener. I am eager to learn new techniques, perfect the old ones and view different ideas. I perceive it as an opportunity to share what I know and absorb what I don’t.

Meanwhile, amidst giving classes and being taught I am also looking forward to participating in this year’s San Anton Christmas Market. It’s still several weeks away, however there is a lot of thought on my behalf as to what to prepare in order to ensure a big success for Dolci & Delizie as was last year’s!

So with all these events happening, I really felt I needed some comfort food. Risotto is something that with it’s slow cooking is the perfect candidate. Pumpkin was the choice this time, because it’s the season and it was so ripe and fresh that I couldn’t resist.

Pumpkin Risotto served with Pumpkin Muffin

Here is what you need for 4 persons:-

1kg pumpkin, peeled and cut into bite-size chunks

olive oil

50g butter

1 onion, finely chopped

2 tbsp rosemary

300g arborio rice

1 small glass white wine

1½ l vegetable stock

50g parmigiano, finely grated

 

Before you make the risotto, heat oven to 220C. Toss the pumkin in 1 tbsp oil. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.

While the pumkin is roasting, prepare the risotto. Bring some water in a kettle to the boil. In a separate pan, melt half the butter over a medium heat. Stir in the onions and rosemary and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.

When the pumkin is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and butter and leave to rest for a few mins.

Serve the risotto scattered with the whole chunks of pumpkin.

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One Comment

  1. Very good blog post. I definitely love this site.
    Continue the good work!

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