We had a gorgeous butternut pumpkin from the garden that was asking to be cooked in a delicious way. So we decided to make a pumpkin risotto (based on Jamie Oliver's recipe) with greens.
Serves 4-6:
Ingredients:
One small - medium pumpkin (we used butternut), washed and chopped into 1cm cubes. No need to remove the skin.
One brown onion, finely chopped
One celery stick, finely chopped
300g Arborio rice
200ml white wine
Squeeze of lemon
Extra Virgin Olive Oil
70g Parmesan cheese
40g salted butter
1L chicken stock
Fresh rosemary
Salt & pepper
Broccolini (1 bunch, chopped)
Snow peas, whole
Snow peas, whole
Baby peas
Method:
- Preheat oven to 180 degrees and add to tray with extra virgin olive oil, rosemary, salt & pepper. Mix and place into oven until golden brown.
- With about 20min to go, bring the stock to the boil.
- Add the onion and celery to a heavy bottom pot with heated olive oil and soften for up to 10 minutes.
- Add rice and toast for 2 minutes
- Pour in wine and once cooked in, add a ladle of stock. Stir constantly until absorbed and add another ladle of stock. Continue to do this until the rice is cooked.
- Remove the pumpkin from the oven and mash half of the pumpkin with a fork.
- While the rice is cooking, prepare the vegetables and cook so that they still have firmness. Then add a squeeze of lemon and a dash of olive oil and season with salt and pepper.
- When the risotto is cooked, add the parmesan and butter and stir. Add the pumpkin and mix.
- Rest for a minute, season if required and plate up.
- Garnish with Sticky Balsamic Original Pearls and devour!
