Recipe: Roast Pumpkin Risotto

 

When caramelised pumpkin and risotto come together it is a beautiful parnership. The deep intense and slightly sweet flavours of butternut pumpkin with the creaminess of the risotto rice create a dish that will feature in your kitchen again and again.

Read more about the Risotto Basics, and how to caramelise pumpkin.

Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our fist blog from 1995 – 2005. You might also like our Risotto recipes here and here. Or you might like to browse Rice recipes here and here. Check out our easy Winter recipes here and here.

Roast Pumpkin Risotto

Important Reads

There are a few risotto rices available. Aborio is a very popular risotto rice, but it is fun to experiment with different rices. Your Italian grocery will most likely stock alternative risotto rices. There is an argument that aborio is not the best rice for risotto. Most recommended alternatives are carnaroli and vialone nano. Currently I have been using Riso Vialone Nano, and it is a cracker. Vialone Nano has a round, thick grain and a kernel that is very unlikely to break. It is good for risottos with robust ingredients- and it is now a favorite.

Caramelised Roasted Pumpkin Risotto

Roast Pumpkin Risotto

Serves 6
(If this is the first time that you are making risotto, read Basic Risotto first)

850g yellow pumpkin (e.g.. butternut) sea salt and freshly ground black pepper a bunch of mixed marjoram or oregano, and thyme
2 garlic cloves, peeled and sliced thickly 3 – 4 Tblspn olive oil (including that used for cooking the rice) 1 litre stock
150g butter, at room temperature (including that used for cooking the rice) 1 medium red onion, peeled and chopped finely 300g arborio rice
75 ml extra dry white vermouth 100g Parmesan cheese, freshly grated 75 g Ricotta or Mascarpone cheese (or increase the amount of Parmesan)

Beforehand: Preheat the oven to 220 degrees.

Remove the seeds and fibre from the centre of the pumpkin, and cut the flesh and skin into large chunks. Brush with olive oil and place, skin side down, in a large dish, such as a lasagne dish, which has been brushed with olive oil. Season with salt and pepper and scatter the herbs and the garlic over.

Pour over 1 – 2 Tblspn olive oil and cover with foil. Bake until soft, about 50 – 60 minutes. The pumpkin is ready when it has shrivelled and begun to brown at the edges.You can remove the foil covering for the last 15 minutes of cooking time.

Remove from the oven and allow to cool.

At the time of serving: Scrape the pumpkin flesh from the skins and reserve with the juices. Melt 75g of the butter and the remaining olive oil in a large pan, and gently fry the onion until it is soft, about 15 – 20 minutes. Add the rice and continue to make a basic risotto with the litre of stock.

When the rice is cooked, add the remaining butter in small pieces, the pumpkin, vermouth and cheeses. Serve immediately.

07/97

Roast Pumpkin Risotto

 

browse some of the Risotto recipes


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