Roast Pumpkin Risotto - Revision history

You ate my cat: Undo revision 13288 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:20:15Z

Undo revision 13288 by Epynevadyr (Talk) - Reverse Vandalism

Epynevadyr at 06:05, 18 November 2010

2010-11-18T06:05:38Z

Toast: More categories, don't forget ingredients ;)

2008-06-15T23:30:34Z

More categories, don't forget ingredients ;)

Yem: changed the thumbnail sizes from 180px/300px to 200px/400px

2008-06-15T21:38:02Z

changed the thumbnail sizes from 180px/300px to 200px/400px

Sam I Am at 20:55, 8 January 2008

2008-01-08T20:55:48Z

Sam I Am at 05:50, 8 January 2008

2008-01-08T05:50:48Z

Yem at 10:21, 7 January 2008

2008-01-07T10:21:31Z

Yem: New page: Category:Vegetarian Category:Mushrooms Category:Rice Category:Side Dishes Category:Yem's Recipes See also: Butternut Squash and Caramelized Onion Risotto Simple ri...

2008-01-07T10:20:53Z

New page: Category:Vegetarian Category:Mushrooms Category:Rice Category:Side Dishes Category:Yem's Recipes See also: Butternut Squash and Caramelized Onion Risotto Simple ri...

New page

[[Category:Vegetarian]]
[[Category:Mushrooms]]
[[Category:Rice]]
[[Category:Side Dishes]]
[[Category:Yem's Recipes]]
See also: [[Butternut Squash and Caramelized Onion Risotto]]

Simple risotto with earthy pumpkin and mushrooms and some greens for interest.

Prep time: about 1 hour

==Ingredients==

* 300g (~1 cup) risotto rice
* 4 tbs olive oil
* 1 tbs butter (optional)
* 1 L vege stock, heated
* 1 brown onion, finely chopped
* 1 cup white (pref dry) wine
* 2 tsp salt
* 1/4 small pumpkin / butternut - about two handfuls diced
* 4 tbs parmigiano reggiano
* 2 tbs chopped flat leaf parsley
* 5 mushrooms, thinly sliced (optional)
* 2 handfuls young spinach leaves (optional)
* 1 tbs chopped fresh sage (optional)

Plus: Heavy pot, pan or dutch oven, a vege knife, wooden stirring spoon and roasting pan.

==Preparation==

[[Image:RPRisotto01.jpg|300px|Ingredients]]

The secret to pumpkin cutting is to cut inward from the skin side. Grab your heaviest knife and score through the outer skin, cutting toward the centre. Trying to cut from the soft inside, outward will probably result in a stuck knife. Cut the pumpkin into wedges, remove the skin then chop the flesh into small cubes (about 20mm max).

In a roasting pan, add 2 tbs olive oil, 1/2 tsp salt, 1 tsp black pepper, 1 tsp sugar. Add the pumpkin and mix to coat evenly. Put in a hot oven and leave to roast for about 30 minutes until soft and browned on the bottom.

[[Image:RPRisotto02.jpg|180px|How to cut a pumpkin safely]] [[Image:RPRisotto03.jpg|180px|Pumpkin and seasoning]] [[Image:RPRisotto04.jpg|180px|Mixed, ready to roast]]

Doesn't matter if it catches a little, the caramelisation only helps the flavour. Remove from oven and scrape out of the pan with a spoon so it gets mashed a bit and doesn't get too attached to the pan. Set aside.

[[Image:RPRisotto06.jpg|180px|Out of the oven]] [[Image:RPRisotto07.jpg|180px|Scraped from the pan]]

Saute onion in oil and butter until soft. Add garlic. Add dry rice and mix well.

Add wine and stir until liquid has been absorbed.

[[Image:RPRisotto05.jpg|180px|Sauteed onion]] [[Image:RPRisotto08.jpg|180px|Rice added]] [[Image:RPRisotto09.jpg|180px|Needs more booze]]

Add 1/2 cup of stock and stir with wooden spoon until absorbed by the rice. When thickened, add another half cup and again stir until absorbed. Don't let it catch on the bottom. After 3 cups, add half the pumpkin and half the mushrooms and sage. Keep adding stock about 1/2 cup at a time, each time stirring and waiting until absorbed before adding the next.

[[Image:RPRisotto10.jpg|180px|Pumpkin and mushroom, round 1]] [[Image:RPRisotto11.jpg|180px|Incorporating]] [[Image:RPRisotto12.jpg|180px|More..]]

When about 2/3 of the stock has been used, taste the rice to see if it's done. When nearly done, add the remaining pumpkin, mushrooms, spinach, parsely, cheese and salt. Keep adding liquid and stirring a little at a time until cooked to taste.

[[Image:RPRisotto13.jpg|180px|Rest of the ingredients added]] [[Image:RPRisotto14.jpg|180px|Nearly done]]

:D

[[Image:RPRisotto15.jpg|300px|Served]]

@@ Line 14: / Line 14: @@
 ''Click the images to enlarge''
->==Ingredients==
+==Ingredients==
 * 300g (~1 cup) risotto rice
@@ Line 31: / Line 31: @@
 Plus: Heavy pot, pan or dutch oven, a vege knife, wooden stirring spoon and roasting pan.
 ==Preparation==

@@ Line 4: / Line 4: @@
 [[Category:Side Dish]]
 [[Category:Yem's Recipes]]
 See also: [[Butternut Squash and Caramelized Onion Risotto]]

@@ Line 9: / Line 9: @@
 Prep time: about 1 hour
 ==Ingredients==
@@ Line 30: / Line 32: @@
 ==Preparation==
-[[Image:RPRisotto01.jpg|300px|Ingredients]]
+[[Image:RPRisotto01.jpg|400px|Ingredients]]
 The secret to pumpkin cutting is to cut inward from the skin side. Grab your heaviest knife and score through the outer skin, cutting toward the centre. Trying to cut from the soft inside, outward will probably result in a stuck knife. Cut the pumpkin into wedges, remove the skin then chop the flesh into small cubes (about 20mm max).
@@ Line 36: / Line 38: @@
 In a roasting pan, add 2 tbs olive oil, 1/2 tsp salt, 1 tsp black pepper, 1 tsp sugar. Add the pumpkin and mix to coat evenly. Put in a hot oven and leave to roast for about 30 minutes until soft and browned on the bottom.
-[[Image:RPRisotto02.jpg|180px|How to cut a pumpkin safely]] [[Image:RPRisotto03.jpg|180px|Pumpkin and seasoning]] [[Image:RPRisotto04.jpg|180px|Mixed, ready to roast]]
+[[Image:RPRisotto02.jpg|200px|How to cut a pumpkin safely]] [[Image:RPRisotto03.jpg|180px|Pumpkin and seasoning]] [[Image:RPRisotto04.jpg|200px|Mixed, ready to roast]]
 Doesn't matter if it catches a little, the caramelisation only helps the flavour. Remove from oven and scrape out of the pan with a spoon so it gets mashed a bit and doesn't get too attached to the pan. Set aside.
-[[Image:RPRisotto06.jpg|180px|Out of the oven]] [[Image:RPRisotto07.jpg|180px|Scraped from the pan]]
+[[Image:RPRisotto06.jpg|200px|Out of the oven]] [[Image:RPRisotto07.jpg|180px|Scraped from the pan]]
 Saute onion in oil and butter until soft. Add garlic. Add dry rice and mix well.
@@ Line 46: / Line 48: @@
 Add wine and stir until liquid has been absorbed.
-[[Image:RPRisotto05.jpg|180px|Sauteed onion]] [[Image:RPRisotto08.jpg|180px|Rice added]] [[Image:RPRisotto09.jpg|180px|Needs more booze]]
+[[Image:RPRisotto05.jpg|200px|Sauteed onion]] [[Image:RPRisotto08.jpg|180px|Rice added]] [[Image:RPRisotto09.jpg|180px|Needs more booze]]
 Add 1/2 cup of stock and stir with wooden spoon until absorbed by the rice. When thickened, add another half cup and again stir until absorbed. Don't let it catch on the bottom. After 3 cups, add half the pumpkin and half the mushrooms and sage. Keep adding stock about 1/2 cup at a time, each time stirring and waiting until absorbed before adding the next.
-[[Image:RPRisotto10.jpg|180px|Pumpkin and mushroom, round 1]] [[Image:RPRisotto11.jpg|180px|Incorporating]] [[Image:RPRisotto12.jpg|180px|More..]]
+[[Image:RPRisotto10.jpg|200px|Pumpkin and mushroom, round 1]] [[Image:RPRisotto11.jpg|180px|Incorporating]] [[Image:RPRisotto12.jpg|200px|More..]]
 When about 2/3 of the stock has been used, taste the rice to see if it's done. When nearly done, add the remaining pumpkin, mushrooms, spinach, parsely, cheese and salt. Keep adding liquid and stirring a little at a time until cooked to taste.
-[[Image:RPRisotto13.jpg|180px|Rest of the ingredients added]] [[Image:RPRisotto14.jpg|180px|Nearly done]]
+[[Image:RPRisotto13.jpg|200px|Rest of the ingredients added]] [[Image:RPRisotto14.jpg|180px|Nearly done]]
 Served
-[[Image:RPRisotto15.jpg|300px|Served]]
+[[Image:RPRisotto15.jpg|400px|Served]]

@@ Line 1: / Line 1: @@
 [[Category:Vegetarian]]
-[[Category:Mushrooms]]
+[[Category:Mushroom]]
 [[Category:Rice]]
 [[Category:Side Dish]]