Pumpkin Risotto

YAy! :)

I made a risotto a while back using a box starter kit. That wasn't the greatest experience since the premix seasoning was waaay too overpowering and salty! Plus - the instructions were wrong! Without sounding tooo cocky - If it weren't for my sort of knowledge about risotto - It would have really flopped!! :) 

So - after the last time, the risotto was alright, but not great and I knew I could do better! :) and this was my second attempt! and... SUCCESS!

I bought risotto rice and planned to make a butternut risotto a la Gordon Rramsey. 

The recipe is as follows:

  • 1kg butternut squash , peeled and cut into bite-size chunks
  • 3 tbsp olive oil
  • bunch sage , leaves picked, half roughly chopped, half left whole
  • 1½l vegetable stock
  • 50g butter
  • 1 onion , finely chopped
  • 300g risotto rice (we used arborio)
  • 1 small glass white wine
  • 50g parmesan or vegetarian alternative, finely grated. 

NOTE - I didn't have white wine or sage so I added red wine and skipped the sage. :)

Also - I couldn't find butternut - and had to substitute with pumpkin. It was good - BUT I think butternut would have been better!

  • Roast the squash. I have found it easier if you cut the squash into small cubes. They cook quicker and more evenly! :) I add the cubes to a bowl, drizzle a good glug of oil - can use olive oil but sunflower or canola is good enough - add cinnamon and nutmeg, salt and pepper... and then spread evenly over a baking tray. 
  • In the mean time get some chicken stock into a pot to heat. It will be added to the rice and needs to be simmering otherwise you will drop the heat of the rice when adding stock so make sure its simmering.
  • In a separate pan, melt half the butter over a medium heat. 
  • Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. 
  • Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until totally evaporated. 
  • Add the stock, a ladleful at a time and stirring the rice over a low heat for
    25-30 mins, until the rice is cooked al dente (witha slightly firm,
    starchy bite in the middle). 
  • The risotto should be creamy and slightly soupy. 
  • When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
  • Once squash is cooked puree half of it and leave the other half to add on top at the end.
  • When the risotto is just done, stir though the purée
  • Add the cheese and butter and leave to rest for a few mins
  • Serve the risotto scattered with the whole chunks of squash

I didn't add parmesan... I had some and should have - but sort of forgot! LOL! Next time.

The finished product was great! creamy and yummy! :) The risotto is done when most of the rice is soft, all except for the tiniest bit of crunch in the middle :)


Recipe link below:


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