Roast Pumpkin And Spiced Pinenut Risotto |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Risottos are a fantastic winter option because they're so easy to make and can have a variety of flavour combinations. They can even save the day when a crowd show up unexpectedly for a meal. Ingredients:
2/3 bag of aborio rice |
approx 2 1/2 litres of stock (vegetable or chicken) |
1 1/2 kg of pumpkin chopped into 20c piece size chunks, roasted in oven at 200'c for about 50 minutes |
(brush over some olive oil and sprinkle over a mix of spices) |
a mix of cumin,corriander,paprika, or cassia or fennel seed mixed up with some sea salt |
2 brown onions chopped fine |
1 red capsicum chopped into fine chunks |
olive oil |
pinenuts |
flat leaf parsley |
80g butter |
white wine |
Directions:
1. Roast off pumpkin with spices
2. In a heavy based pot add a little olive oil and gently braise the onion and capsicum remove when softened
3. In the same pot add about 50 grams of butter and melt. Add aborio rice and toast off for about 4 minutes until very translucent in appearance
4. In a pot heat the stock and keep it very hot to add to aborio rice shortly
5. Stand back slightly and add about 1/3 of stock to the aborio rice (do not lean into the steam) and get ready to stir (LOTS)
6. Keep stirring, and after about 8 minutes add some more stock and a very healthy splash of white wine (whatever you are drinking) and the onion and capsicum mix
7. Toast off the pinenuts in a pan with a tiny bit of olive oil and some spices (have a bit of fun)
8. Chop up the parsley
9. Stir some more and add remaining stock and a little sea salt and add the roasted pumpkin and some of the pinenuts and some parsley, cook until liquid is absorbed
10. Add the little piece of extra butter and stir through until there is a creaminess about texture. (do not smoosh all the pumpkin by stirring too hard though, just remember to stir the bottom)
|
|