Risotto of Pumpkin

Risotto of Pumpkin with Rocket and Parmesan

Serves 4 as a starter

 • 200g risotto rice

• 500ml hot chicken stock

• 250ml hot water

• 1 small pumpkin, peeled and de-seeded - 300g roughly diced, 100g lcm diced

• 25g parmesan cheese- grated

• handful rocket, roughly chopped

• butter

• salt and pepper

• olive oil

 

First, make the pumpkin puree by sweating down the roughly chopped dice in a little olive oil and butter, until it breaks down completely. Puree this in a liquidizer and leave until finishing the risotto.

Wash the rice in cold water and strain off. In 250ml of chicken stock and 250ml water, blanch the risotto for 7 minutes, ensuring the stock and water are seasoned. Drain this off and place on a tray to cool down.

Pan fry the lcm cubes of pumpkin in a little butter and olive oil until nicely browned and softened.

To finish the risotto place the rice in a shallow pan and just cover with chicken stock. Bring to the boil quickly and cook until nearly all of the stock has evaporated. Taste the risotto to see if its cooked, then add the pumpkin puree, sauteed pumpkin dices, rocket, parmesan, 25g of butter and seasoning.

Mix well, taste for seasoning, adjust and serve.

 

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