Difference between revisions of "Roast Pumpkin Risotto"
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[[Category:Vegetarian]] | [[Category:Vegetarian]] | ||
| − | [[Category: | + | [[Category:Mushroom]] |
[[Category:Rice]] | [[Category:Rice]] | ||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
[[Category:Yem's Recipes]] | [[Category:Yem's Recipes]] | ||
| + | [[category:Pumpkin]] | ||
| + | [[category:Squash]] | ||
See also: [[Butternut Squash and Caramelized Onion Risotto]] | See also: [[Butternut Squash and Caramelized Onion Risotto]] | ||
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Prep time: about 1 hour | Prep time: about 1 hour | ||
| + | |||
| + | ''Click the images to enlarge'' | ||
==Ingredients== | ==Ingredients== | ||
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==Preparation== | ==Preparation== | ||
| − | [[Image:RPRisotto01.jpg| | + | [[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). | 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). | ||
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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. | 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| | + | [[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. | 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| | + | [[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. | Saute onion in oil and butter until soft. Add garlic. Add dry rice and mix well. | ||
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Add wine and stir until liquid has been absorbed. | Add wine and stir until liquid has been absorbed. | ||
| − | [[Image:RPRisotto05.jpg| | + | [[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. | 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| | + | [[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. | 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| | + | [[Image:RPRisotto13.jpg|200px|Rest of the ingredients added]] [[Image:RPRisotto14.jpg|180px|Nearly done]] |
Served | Served | ||
| − | [[Image:RPRisotto15.jpg| | + | [[Image:RPRisotto15.jpg|400px|Served]] |
Latest revision as of 15:20, 18 November 2010
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
Click the images to enlarge
Ingredients[edit]
- 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[edit]
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.
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.
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.
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.
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.
Served
