Pumpkin Lemon And Basil Risotto Food

HEALTHY PUMPKIN MUSHROOM RISOTTO

Steps:

• Heat 1 tablespoon olive oil in a pan. Saute onions for 5-8 minutes until translucent. Add in mushrooms (it will seem like a lot, but they will shrink!), saute 2 minutes.
• Once mushrooms start to soften, stir in uncooked rice.
• Add in 2 cups of broth, wine + spices. Simmer for 15 minutes on high until the rice starts to absorb the liquid.
• Stir in pumpkin, milk, and parmesan cheese, stirring constantly on medium heat for 5-10 minutes.
• Add in final 1/2 cup broth and continue to stir until rice is cooked (Approximately another 5-10 minutes)

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.

PUMPKIN, LEMON AND BASIL RISOTTO

Steps:

• Heat the oven until it has reached 200 degrees (Celsius).
• Dice the pumpkin and place in the oven in a roasting dish. Roast until soft (but still holding its shape - it will need to be stirred into the risotto so you don't want it to turn to mush). This should take around 25-30 minutes.
• Gently heat the chicken stock, wine, saffron strands and bay leaf in a saucepan until simmering.
• In a large frypan heat the butter until melted and slightly bubbling. Add the garlic, onion and lemon zest and cook over a medium heat until the onion is soft and translucent. Don't allow it to burn.
• Add the rice and stir to coat it in the mixture already in the pan for about 2 minutes.
• Add the stock/wine mixture one ladleful at a time. Stir constantly and add more of the stock as the rice soaks it up. Keep doing this until the rice is cooked and the stock has been used.
• Add the roast pumpkin and lemon juice, and stir until combined.
• Then, add the chopped basil and stir through until just wilted.
• Finally, top with ground black pepper and the grated parmesan and serve with crusty french bread (and maybe a salad).

ROAST PUMPKIN AND FETA RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
• Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
• Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
• When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
• Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.