Transfer pumpkin to baking dish, and brush with oil. ), so this would be enough for a nice dinner for a family of 4, or a dinner for 2 plus plenty of leftovers for lunches the following day. ( Log Out /  Continue to add chicken stock as needed until the rice has fully cooked through. Recipes, Food Stories, Adventures, and Other Musings. Melt butter and remaining 1 tablespoon olive oil in a saucepan over medium heat. I also added a little bit of thyme from the garden for a slight herbal punch, and drizzled a little bit of extra virgin olive oil (the good stuff) over my final plate for that little bit of extra, green, grassy flavor. Roasted Pumpkin Risotto with Crispy Sage. New! COOKED & DICED PUMPKIN: For this recipe we are going to dice and cook 3 cups of pumpkin, we will reserve half the pumpkin diced for the risotto and puree the rest in the blender for the pumpkin puree. Heat oven to 180C/160C fan/ gas 4. 1 cup white wine. Heat oven to 200C/fan 180C/gas 6. Add the spring onions and garlic. Recipe down below, photo up top! ), so this would be enough for a nice dinner for a family of 4, or a dinner for 2 plus plenty of leftovers for lunches the following day. We roasted a whole sweet pumpkin and pureed it for the pie, and of course had quite a bit left over. Pumpkin Risotto. Last Sunday, we were having a cozy day at home, working on meal prep for the week and whipping up a pumpkin pie from scratch, as you do. STEP 3. Step 1: In a large sauté pan, melt 2 ounces of olive oil and 2 ounces of butter. Carefully cut your butternut squash in half and scoop out the seeds. STEP 4. Remove from the heat and add the parmesan cheese, and gently stir to combine. Place pumpkin in a steamer over 1 inch of boiling water, and cover. This recipe makes a lot (I always make too much risotto! Good Food DealReceive a free Graze box delivered straight to your door. If using only canned pumpkin, this step can be skipped. The pumpkin flavors pair so well with the flavors of the wine and parmesan cheese in the risotto, it’s a fall flavor match made in heaven. ½ small chilli. This could be an excellent use for any leftovers (canned pumpkin from baked goods, roasted squash from previous dinners). Season with sea salt and black pepper and scatter over the herbs and garlic. Method. Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Rice should be tender with a little bit of firmness left when bitten, and the size of the rice grains should have doubled in size of the original grains. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins. Cut up the spring onions with your scissors. Remove from the heat. Once most of the liquid has been absorbed by the rice, add the rest of the chicken stock in half-cup increments, stirring and allowing each new addition to be absorbed by the rice. If it isn’t, add a splash more stock, and carry on cooking for a bit. Change ), You are commenting using your Twitter account. Ground black pepper to taste. Add the diced onions and stir to combine. ). 2 tbsp vegetable oil. Add pumpkin and broth, stir. Melt butter in a large heavy-based saucepan over medium heat; cook onion, stirring, for 5 minutes … Stir well to coat in the buttery mix for about 1 min. Cut the squash lengthways into 0.5cm/¼ inch slices. This is the perfect risotto for a cool October evening. Recipe: Chorizo Style Root Veggies from Rick Martinez, Recipe: Brussels Sprouts Salad with Roasted Pumpkin, Pomegranates, and Almonds, Recipe: Pumpkin Risotto — Claire Aucella | My Meals are on Wheels, 1 cup of roasted pumpkin or squash pieces (optional). Peel and cut the pumpkin to cubes. Post was not sent - check your email addresses! This will also work nicely with a roasted butternut squash or any of your favorite fall squashes such as acorn or red kuri squash. Preheat the oven to 220°C, fan 200°C, gas 7. Salt to taste. Season with salt and pepper. Add the arborio rice to the pan with the onions, and stir to combine. Preheat your oven to 190°C/375°F/gas 5. In a large, wide-bottomed pot, add the olive oil and warm up over medium heat on the stove top until hot, about 30 seconds. And watch videos demonstrating recipe prep and cooking techniques. I decided to transform the bit of puree and some of the pumpkin pieces into a delicious risotto, which really added to our warm and fuzzy fall vibes that day. ¼ - ½ of a medium pumpkin . If rice is still uncooked, return to oven … Check the rice is cooked. CREAMY risotto with a magnificent colour that no one can resist Pumpkin Risotto. Continue to stir the rice mixture until most of the liquid has been absorbed by the rice, about 5-10 minutes. 1 cup arborio rice. ), so this would be enough for a nice dinner for a family of 4, or a dinner for 2 plus plenty of leftovers for lunches the following day. ( Log Out /  Sorry, your blog cannot share posts by email. Fresh sage leaves + 2tbsp butter . The ultimate Autumn comfort food. Continue stirring until the wine has mostly evaporated or absorbed into the rice, about 2 minutes. Now, when I think of pumpkins at halloween, I think of salty roasted pumpkin seeds and roasted pumpkin filled with a pumpkin and sage risotto. Set pumpkin puree aside. Recipe down below, photo up top! All in all, this dish is the perfect treat for your next fall or winter weekend. This recipe makes a lot (I always make too much risotto! Now, when I think of pumpkins at halloween, I think of salty roasted pumpkin seeds and roasted pumpkin filled with a pumpkin and sage risotto. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. You can do this up to 4 hrs in advance. If starting with a pre-roasted squash or pumpkin, dice the roasted squash into small (half inch) pieces, and set aside. Put the garlic in a sandwich bag, then bash … Roasted pumpkin risotto. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Once the rice has been fully cooked through, add the roasted squash or pumpkin pieces (optional), thyme, and salt, and stir to combine. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed. Add some additional roasted squash or pumpkin to a small food processor or blender, and puree until smooth. If you haven’t recently roasted a pumpkin, this recipe will work perfectly well with canned pumpkin puree. Change ), You are commenting using your Facebook account. Cook the onions in the oil, stirring occasionally, until the onions begin to look translucent, about 3 minutes. Let the liquid heat up but do not bring to simmer. Carefully add sage leaves and fry for about 15 … ( Log Out /  Ingredients. This dish resulted in a beautifully orange, perfectly creamy risotto that felt like a giant, comforting hug in a bowl. The fluffy roasted squash and the … Bake in … Change ), You are commenting using your Google account. Add the white wine to the pan with the rice and onions, and stir to combine. Put it on a baking tray, drizzle over some oil, then roast for 30 mins. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it’s slippery). Place, skin-side down, on a baking tray.