The other day what I really wanted was a pumpkin risotto. One made from the deep intense flavour of caramelised pumpkins. So beautiful on my plate. In my mouth.
In this risotto, I also used some of the dried peppers that I made about a month ago. I put them in with the stock and they rehydrated beautifully.
If you have not made risotto before, make sure you read about the Risotto Basics.
Then, maybe in the morning, even the night before, put the pumpkin on to roast and beautifully caramelise.
Then make the Caramelised Pumpkin Risotto.
Caramelised Pumpkin Risotto.
Source : From my old Food_Matters Web Site
Prep time: 5 mins
Cooking time: 20 mins + 40 mins to roast the pumpkin
Serves: 4 – 6 people, depending how you use it
1/2 butternut pumpkin
100 g butter
1 med red onion
200g arborio rice
80 g parmesan cheese
optional: 50 ml extra dry white vermouth
optional: dried peppers /capsicums
First roast the pumpkin using the caramelisation method.
When the pumpkin has cooled, scrape the pumpkin flesh from the skins and reserve with the juices.
Melt 50g of the butter and 1 Tblspn olive oil in a large pan, and gently fry the onion until it is soft, about 15 minutes. Add the rice and continue to make a risotto following the Risotto Basics, with around 750 ml – 1 litre of stock. If you are using dried peppers, put them into the stock to re-hydrate, and allow them to transfer to the risotto as you are spooning in the stock.
When the rice is cooked, add the remaining butter in small pieces, the pumpkin, slighly mashed, the parsley, and the vermouth if using.