My Recipe - Pumpkin Risotto

I know... I know... we all have a favourite risotto recipe.

I have a few!

This pumpkin risotto is one of the favourites here at home!  I try to have a meatless Monday and this is on top of the list.

I can't claim the originality to be totally mine, it is the amalgamation of a few recipes that I have tried over the years.  You know a bit from here and a bit from there... but it tastes so good!  Also with a few variations you can so easily make this vegan!

So so tasty!



Ingredients

1 x butternut pumpkin diced & roasted
1/3 cup olive oil (you can do 1/4 cup olive oil and a bit of butter)
1 medium brown onion finely chopped
3 cloves of garlic (finely chopped or crushed)
2 litres of chicken (or vegetable stock)
4 cups of arborio rice (It really matters to use good arborio rice for the creaminess of this recipe as I don't use cream)
1 cup grated Parmesan Cheese (or Pecorino)
lemon juice (1 small lemon)
salt & white pepper to taste

Variations
Add cooked shredded chicken
Replace some of the stock and lemon juice with white wine or Verjuice

Not totally perfectly cut... but you get the gist of it!

Method

Heat the oven to 200 celsius.  Dice the pumpkins to 2cm cubs roughly, they can be bigger or rougher in shape it doesn't really matter as most will blend when cooked.

Whilst the pumpkin is in the oven, in a deep pan heat oil and add onion, cook it til its soft and then add garlic.


Coating the rice with the onion/garlic/olive oil


Add the rice, stirring it until it becomes a little translucent.  In the mean time have stock hot and add stock slowly to the pan.  Here I don't stir, I watched George Calombaris a few years ago shake the pan and that works better for me, at most I just bring the edges in for a more even cook.

Once the risotto is almost cook, I like mine to be a little "al dente", that there is a bit of resistance when you bite into it, I add the softly cooked pumpkin and lemon juice.

I finish it off with the parmesan, which you can add extra on your plate if you wish!

Can never have too much Parmesan!
Like most recipes, you have to touch, taste and add more or less based on your personal preference.  As I said, I like my risotto a little "al dente" and not too dry but you might prefer it otherwise!  Also you can see how you can easily modify this to be vegan.

Enjoy and let me know how you go.

Chat soon!


 Hxx

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