Creamy Pumpkin Risotto – Review

Creamy Pumpkin Risotto

Please click on the link above to view the page I got this GORGEOUS recipe from!

A friend of mine made me a pumpkin risotto a few months back.  I wasn’t the biggest fan of risotto’s till that day! So.. today I googled.. I cooked.. and WOW!!! Superb! I did everything exactly to the recipe up until the end, when I decided to put a little more parmesan cheese on top.. and grate some more chilli over it.  Gosh it was tasty!! I urge you to try this one!

In the pic I have some cherry tomatoes – they don’t go with the meal perfectly, but still I liked them there!

First job was to cut the pumpkin into pieces, drizzle with olive oil and pop in the oven at 200C for 15-20 minutes until they were just cooked.  Once out of the oven it says to sprinkle with chilli pieces, I used a grinder for this.

roast pumpkin

In a pan I added the onion and pan fried it in melted butter till soft, but not coloured – as stated, then added garlic.  This was followed by the rice, & wine – and slowly adding the stock I had gently simmering (apparently a very important part is to have the stock HOT)

Wasn’t liking the look of it!

Adding the Stock
Adding the Stock

But once I added the pumpkin it started to look, and smell, much much better!

adding the pumpkin

I toasted the pine nuts.  First time I burnt them! ARGH! So the second time I may have been over cautious? I don’t really know what they’re supposed to LOOK like when toasted.  It seemed to do the trick though!

toasted pine nuts

Coming together SO nicely!! The risotto part was done, I took it off the stove while I fried ever so quickly the sage leaves.  Then added the marscapone and grated parmesan to the risotto and mixed it well.

Ready to serve!! OH the smell!! Amazing!!

To serve, the risotto, and I finely grated a bit more chilli over the top, added some pumpkin (leftover as instructed), sprinkled over it a little bit more parmesan, then the pine nuts & sage leaves.

risotto 4

SOOOO tasty!!! I had no idea risotto could be this easy – and this recipe is a keeper!

Ok ok!!! I forgot the pine nuts in the first servings.. and added them – one more pic!

pine nuts

It did make a lot – fed two of us for lunch, and I had enough to put into freezer containers for lunches or those lazy nights.

Waste not want not I say!

leftovers

Here is the recipe, copied & Pasted from the site I have linked above.

ENJOY!!! It REALLY is THAT good!!

INGREDIENTS

  • 1kg butternut pumpkin, peeled, cut into
  • 2cm pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 teaspoon dried chilli flakes
  • 1.5 litres chicken or vegetable stock
  • 50g butter
  • 2 medium (300g) onions, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 cups (400g) arborio rice
  • 1/2 cup (125ml) dry white wine
  • 1/4 cup fresh sage leaves
  • 1/4 cup (60g) mascarpone or sour cream
  • 1/2 cup (40g) grated parmesan cheese
  • 2 tablespoons pine nuts, toasted

PREPARATION METHOD

1. Preheat the oven to 200°C (180°C fan-forced).
2. Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray. Season with salt; roast for about 25 minutes or until tender and browned lightly. Sprinkle with chilli. Reserve 1/4 of
the pumpkin; cover to keep warm.
3. Meanwhile, bring stock to a gentle simmer in a medium saucepan.
4. Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured. Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute. Add wine, simmer, uncovered, until liquid has evaporated.
5. Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed. Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added. Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all
the liquid has been absorbed (this step should take about 20 minutes).
6. Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp. Remove with a slotted spoon and drain on absorbent paper.
7. Remove risotto from heat; stir in the mascarpone or sour cream and parmesan. Season. Serve topped with reserved pumpkin, pine nuts and crisp sage leaves.Suitable to freeze. Not suitable to microwave.

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