Post by braided-rug on May 20, 2006 17:14:54 GMT 10
Pumpkin and Sage Risotto
Serves 4 people
Degree of difficulty: Medium
Preparation Time: 20 minutes
Cooking Time: 45 minutes
You need:
- 500gm of pumpkin (butternut works well) - peeled and chopped into 2cm cubes
- 1/2 a brown onion - finely chopped
- 2 stalks of celery - finely chopped
- 1 clove of garlic - crushed
- 3 tbs of olive oil
- 2 tbs of butter
- 2/3 cup of white wine
- 4 handfuls of arborio rice
- 1.5 litres of chicken stock - kept at a simmer (could replace with vegetable stock if prefer a vegetarian option)
- 2 tbs of sage - finely chopped (don't over do it on the sage as it is quite strong)
- 1 generous knob of butter - additional
- 2 tbs of grated parmesan cheese
- parmesan cheese - additional to serve
- chopped flat leave parsley - for garnish
Method:
Over a medium heat, heat the olive oil and butter until the butter has melted and is foaming slightly (but not going brown). Add the onion, celery and garlic and gently sauté until softened.
Add the pumpkin and sauté for a couple minutes.
Add enough of the simmering stock to just cover the pumpkin. Cook the pumpkin until softened just slightly and most of the liquid has evaporated.
Add the rice, and stir until the rice is coated and turning translucent.
Add the white wine and stir until of the wine has been absorbed by the rice.
Add a ladleful of the chicken stock, stir gently until absorbed.
Keep repeating this step for about 15 to 20 minutes until the rice is al dente (i.e: not to soggy, keeping its shape and still a bit firm but not teeth breaking). You need to keep stirring it for about the first 10 minutes but after that you don't have to stir it as much - just so it doesn't stick to the bottom of the pan. You know when to add more stock when most of it has been absorbed and you can draw your wooden spoon across the bottom of the pan and the risotto does not ooze back. By the end of the cooking time some of the pumpkin disintegrates to give the risotto a lovely "pumpkinny" orange colour but some of the cubes should still be whole for texture.
When cooked, add the sage, knob of butter and grated parmesan cheese, give it a final stir to combine, season with salt and pepper. Remove from heat, cover and let the these flavours develop for a couple of minutes.
Serve in bowls and sprinkle with additional parmesan cheese and parsley.
From: www.abc.net.au/canberra/stories/s1632123.htm
Serves 4 people
Degree of difficulty: Medium
Preparation Time: 20 minutes
Cooking Time: 45 minutes
You need:
- 500gm of pumpkin (butternut works well) - peeled and chopped into 2cm cubes
- 1/2 a brown onion - finely chopped
- 2 stalks of celery - finely chopped
- 1 clove of garlic - crushed
- 3 tbs of olive oil
- 2 tbs of butter
- 2/3 cup of white wine
- 4 handfuls of arborio rice
- 1.5 litres of chicken stock - kept at a simmer (could replace with vegetable stock if prefer a vegetarian option)
- 2 tbs of sage - finely chopped (don't over do it on the sage as it is quite strong)
- 1 generous knob of butter - additional
- 2 tbs of grated parmesan cheese
- parmesan cheese - additional to serve
- chopped flat leave parsley - for garnish
Method:
Over a medium heat, heat the olive oil and butter until the butter has melted and is foaming slightly (but not going brown). Add the onion, celery and garlic and gently sauté until softened.
Add the pumpkin and sauté for a couple minutes.
Add enough of the simmering stock to just cover the pumpkin. Cook the pumpkin until softened just slightly and most of the liquid has evaporated.
Add the rice, and stir until the rice is coated and turning translucent.
Add the white wine and stir until of the wine has been absorbed by the rice.
Add a ladleful of the chicken stock, stir gently until absorbed.
Keep repeating this step for about 15 to 20 minutes until the rice is al dente (i.e: not to soggy, keeping its shape and still a bit firm but not teeth breaking). You need to keep stirring it for about the first 10 minutes but after that you don't have to stir it as much - just so it doesn't stick to the bottom of the pan. You know when to add more stock when most of it has been absorbed and you can draw your wooden spoon across the bottom of the pan and the risotto does not ooze back. By the end of the cooking time some of the pumpkin disintegrates to give the risotto a lovely "pumpkinny" orange colour but some of the cubes should still be whole for texture.
When cooked, add the sage, knob of butter and grated parmesan cheese, give it a final stir to combine, season with salt and pepper. Remove from heat, cover and let the these flavours develop for a couple of minutes.
Serve in bowls and sprinkle with additional parmesan cheese and parsley.
From: www.abc.net.au/canberra/stories/s1632123.htm