Pumpkin Risotto
Now it’s just a little bit chilly at night it’s what a perfect excuse to eat more. So why not try the best risotto recipe from The River Café cook book? So easy the trick is to bake the pumpkin first then toss it in at the end….then you can have it all done before you turn into a pumpkin yourself.
You need for about 6:
1 big butternut pumpkin
1 bunch of lemon thyme
2 or 3 garlics finely chopped please.
5 tabs of olive oil
1 litre of chicken stock (River Cafe say make it. I say have a good time)
150 g butter
1 red onion finely but roughly chopped, they love it!
300g of Arborio rice
75ml of vermouth or dry white wine
200g off parmesan and more for later
·Pre heat oven to 220
·Cut up the pumpkin into largish chunks and don’t even worry about peeling it. But hello? Ditch all those seeds but surely you don’t need to be told that?
·Whack it in a baking dish skin side down ( they can sun bake on their backs)
·Drizzle with olive oil, the garlic and scatter chicly with delicious lemon thyme
·And with lots of cracked pepper and salt
·Toss in the oven for about an hour or so until the pumpkin smells so fabulous and looks caramelized and soft and gooey.
·Take out of the oven: it’s here the river café says scrape the skin off but I say what the hell for? Far too messy and time consuming. Really.
·So now let it sit in the baking dish marinating in the juice and oil and thyme while you do the risotto.
·If you know how to cook risotto then skippado these next instructions please and pour yourself a wine.
·Risotto:·Heat the chicken stock if you feel like but don’t start having a nervous breakdown if it’s not hot. I couldn’t bear it.
·Melt the butter and oil and gently (they already been roughly chopped) cook the onion till it’s soft.
·Add the rice and totally coat the rice with all that fat.
·Add a couple of cups of stock to cover the rice and start stirring and keep
stirring for hours and hours on end ( feels like it) ( think of the calories) until the stock is absorbed, then add some more and repeat till all the stock has been absorbed and the risotto looks like, well risotto: creamy.
Stick your finger in Nigella and go on and taste it. Delicious? not yet cooked? Add some water or wine or more stock and keep stirring (all in the wrist action).
·Toss the pretty orange pumpkin (and all the oil and juice so you scrape the bottom of the baking dish) on top of the risotto, chuck on the grated parmesan, the vernouth ( pour one for yourself too) dob on more butter and lots of salt and pepper.
·Give it a little stir and serve.
·Check that out, doesn’t it look too too divine? Another winner.
Loading ...