USE YOUR LEFTOVER HALLOWEEN PUMPKINS IN THIS AUTUMNAL PUMPKIN RISOTTA


Ingredients

Serves 4


200g risotto rice
1 pouch of Just a splash Marsala
5 tbsp of olive oil
30g of butter
1 medium white onion, finely diced
1 medium pumpkin, skin removed and half cut into chunks and other half diced
1 whole bulb of garlic
1 litre of chicken or veg stock (if you want it to be vegetarian)
300g mixed mushrooms (such as shiitake, chanterelle or girolles) roughly chopped
5 leaves of sage, sliced into ribbons
20g of Parmesan
salt and pepper
handful of pumpkin seeds
Good quality truffle oil

Method

Preheat the oven to fan 190c


In a baking tray add all the cubed and diced pumpkin, plus the whole bulb of garlic with a few tablespoons of olive oil, and roast for about 50 minutes until cooked through and starting to caramelize.


While the pumpkin is cooking, start the risotto. Fry the diced onion on a medium heat with 2 tbsp of olive oil and a knob of butter (roughly 15g) in a deep heavy pan. Once the onions have soften, stir in the risotto rice until it is coated, then add all the just a splash marsala and let the alcohol fry off. Keep stirring as the marsala will slowly start absorbing into the rice. As soon as the alcohol has absorbed some of the liquid start adding the stock little by little and let the rice gradually soak up the rice while stirring now and then until the rice is nearly cooked, this will take roughly 30 mins.


Once the pumpkin is cooked, place the roasted chunks into a food processor. Slice the bottom end of the roasted garlic and squeeze out the garlic into the processor with the pumpkin. Add a dash of stock to loosen and then blitz until a smooth puree. Reserve the diced pumpkin or later.


Stir the puree into the cooked risotto so you have a creamy orange risotto and season to taste with salt and pepper.


In a frying pan add another knob of butter (15g) and fry the mushrooms and the sage ribbons on a fairly high heat (not moving too often) until they are crispy and brown, reserve for the garnish. In the same pan add a tbsp of olive oil and fry the pumpkin seeds on a high heat so they start to pop and brown, add a good pinch of salt to finish and reserve.


Stir in nearly all the mushrooms and diced roasted pumpkin, reserving a few for garnish and grate in generous amounts of Parmesan. Serve into bowls and finish with the garnish of mushrooms, diced pumpkin, pumpkin seeds and a good drizzle of truffle oil.


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