Roasted Pumpkin And Spinach Risotto Food

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.

ROASTED PUMPKIN AND SPINACH RISOTTO

Steps:

• Preheat oven to 220°C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.
• Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.
• Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve.

ROASTED PUMPKIN RISOTTO

Steps:

• Preheat oven to 450° F.
• Carefully cut the kabocha in half and remove the seeds with a spoon.
• Season each half with salt and pepper before placing in the oven.
• Roast for 30-45 minutes on a baking sheet.
• When cooled, scoop out flesh and reserve.
• Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
• Saute the onion to soften (2-3 minutes).
• Add the Arborio rice and coat well with the oil while stirring.
• Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
• Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
• "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
• The risotto should be smooth and shiny.
• IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.