Risotto With Pumpkin Food

PUMPKIN RISOTTO

Steps:

• Heat butter and oil together in a large saucepan or frypan.
• Gently cook the onion and garlic.
• Add the rice and cook, stirring until the rice is coated in the oil mix.
• Cook this about 1 minute.
• Stir in the pumpkin and mushrooms.
• Pour over 1 cup of the hot stock.
• Cook, stirring often until the liquid is almost all absorbed.
• You don't want the liquid to be boiling in with the rice, just a gentle simmer.
• Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
• This takes about 20 minutes.
• You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
• Stir in the parmesan cheese,seasoning and parsley.
• It will go lovely and sticky with the cheese.
• Serve immediately.

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 RISOTTO

Steps:

• In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

PUMPKIN RISOTTO WITH AMARONE SAUCE

Steps:

• In a large heavy-bottomed pot, heat olive oil and then add the onions. Gently fry until soft and translucent. Add the pumpkin, bay leaves and 1 cup of the vegetable stock. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of remaining stock to the pumpkin base and mash it down into a puree using the back of a wooden spoon or spatula.
• In a large, heavy-bottomed pan, heat some olive oil and add the rice. Add the remaining stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together.
• Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.
• Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top.
• In a medium-sized pan, heat the Amarone wine, a pinch of salt, sugar, bay leaf, and cinnamon. Stir well and heat over a low flame until the sugar is dissolved.
• In a small bowl, mix together the water and flour. Gradually add the flour and water mixture to the pan, continually stirring, until the sauce has the desired consistency and flour is cooked (the sauce should be clear).

RISOTTO OF PUMPKIN WITH ROCKET AND PARMESAN

Steps:

• First, make the pumpkin puree by sweating down the roughly chopped pumpkin in a little olive oil and butter, until it breaks down completely.
• Puree this in a liquidizer and leave until finishing the risotto.
• Wash the rice in cold water and strain off.
• Combine 250ml of chicken stock with 250ml water and season to taste with salt and pepper. Warm the mixture.
• Add risotto to the liquid mixture and blanch for 7 minutes.
• Drain this off and place on a tray to cool down.
• Pan fry the 1cm cubes of pumpkin in a little butter and olive oil until nicely browned and softened.
• To finish the risotto place the rice in a shallow pan and just cover with remaining chicken stock.
• Bring to the boil quickly and cook until nearly all of the stock has evaporated.
• Taste the risotto to see if its cooked, then add the pumpkin puree, sautéed pumpkin dices, rocket, Parmesan, 25g of butter and salt and pepper.
• Mix well, taste for seasoning, adjust and serve.