Monday, 31 October 2016

Pumpkin and Petit Pois Risotto with a hint of Sage

After the madness of halloween it is always nice to unwind with a comforting meal, and this year I used the leftover pumpkin from our carved decorations to create a splendid risotto that warmed us all up inside after our night of treat or treating. 
Unfortunately pumpkins can be a bit of tricky vegetable, they should be heavy for their size and firm to touch. The inside consists of two sections, the flesh and the gunk.
Pumpkin flesh is best between October and December in the UK and should smell strong when you scoop out the inside. The gunk should be wet and stringy. 

The pumpkins we used this year were poor quality and lacked flavour, they were very pale in colour and tasteless, so I would recommend that you carefully choose where you buy your pumpkins from. Supermarkets ones may be cheap, mass produced and forced grown meaning they wont be as natural and delicious as organic or locally grown ones. 


Ingredients


(Serves 2 people as a main meal or four as a small dish)
  • 1 cup/ 195g Arborio rice 
  • 1 Vegetable stock cube dissolved in 500ml of water (I used oxo) 
  • 200g Pumpkin cubed 
  • 50g Pumpkin grated 
  • 1 White onion finely chopped
  • 6-10 Fresh sage leaves chopped 
  • 2 Cloves of garlic or 3 teaspoon of dried granules 
  • 100g Petit pois peas

Directions

  1. Heat the olive oil in a heavy based saucepan pan over a medium heat and slowly cook the pumpkin, it should change colour and become softer, turn down and leave to simmer
  2. If you are using fresh garlic and onion lightly sauté them for five minutes. 
  3. Dissolve the stock cube in boiling water and pour into a pan over the rice. Add the sauted garlic and onions stirring in with the chopped sage. (If you are using dried garlic then add it here)
  4. Add the grated pumpkin and stir the rice constantly allowing the liquid to be absorbed.
  5. If the rice is still hard and has absorbed all the water, don't be afraid to add a little more boiling water or stock.
  6. When the rice is tender but yet firm to bite, stir in the pumpkin and petit pois peas.
  7. Simmer and stir for 5 minutes. 
  8. Serve into bowls and decorate with extra sage leaves.

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