Pumpkin And Blue Cheese Risotto Food

PUMPKIN AND BLUE CHEESE RISOTTO

Steps:

• Heat the oil in a heavy-based saucepan and cook the onion and garlic over a low to medium heat for 3-4 minutes until softened and fragrant but not coloured.
• Add the risotto rice and cook for 1-2 minutes until well coated with oil and slightly toasted. Gradually add the stock, 1 cup at a time, stirring gently every few minutes.
• Meanwhile, par cook the pumpkin for 4-5 minutes in simmering salted water until just tender and drain.
• After the 3 cups of liquid have nearly been absorbed, add the pumpkin to the risotto. When the stock is nearly all absorbed, stir in the cream and blue cheese. Season to taste.
• Spoon into shallow bowls, then top with a few green leaves and pine nuts.

"BEAT THE BLUES" BLUE CHEESE RISOTTO

Steps:

• NB: I like to use a fairly strong flavoured, but creamy blue cheese, like Gorgonzola, but Stilton is also nice. Stock-wise, you may need a little more or less than in the ingredients list.
• Bring stock up to a simmer.
• Halve the leeks and remove any gritty bits from inside the rings. Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length.
• Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown.
• Add bacon to pan and cook for about 5 minutes.
• Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent.
• Add the wine to the pan, turning up the heat to bubble most of it away.
• Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly. Add more stock each time that most of the liquid has been absorbed. Add the fresh sage.
• Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite. You'll need to start testing the rice after about 15 minutes, but it may take a little longer.
• Turn off the heat.
• Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese.
• Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.

PUMPKIN AND BLUE CHEESE RISOTTO

Steps:

• Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
• Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
• In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
• Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
• Add rosemary and wine and stir continuously until wine is absorbed.
• Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
• *Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
• When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
• When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
• Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
• Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.

PUMPKIN AND GOAT CHEESE RISOTTO

Steps:

• Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
• Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
• Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
• Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

PUMPKIN RISOTTO

Steps:

• Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
• While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
• Cut up the spring onions with your scissors.
• Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
• Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
• Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.