Gail has just requested our pumpkin risotto recipe. She first tasted this recipe at Sydney’s Royal Easter Show in 2010. Here it is and coincidently we are back for our fourth year. Come and say hi and get some great gardening and cooking tips.
Where: Flower and Garden Pavilion Sydney Royal Easter Show 2014
When: Good Friday 18th April – Monday 21st April 11am, 1pm, 3pm each day
If you have a glut of pumpkins click here and will take you to more of my pumpkin recipes. Enjoy!
Roasted Pumpkin Risotto
1 head garlic
800gms Kent or Butternut Pumpkin, peeled and cut into 2cm squares
4 tablespoons extra virgin olive oil
2 tablespoons rosemary leaves, chopped
1 litre chicken stock
1 leek, white part only, sliced
1 brown onion, finely chopped
2 celery sticks, finely chopped
1 long red chilli, deseeded and finely chopped
1 1/2 cups Arborio rice
1/3 cup dry white wine
50 grams butter
1/2 cup parmesan cheese, grated
Preheat the oven to 200°C. Place the head of garlic on a small oven tray and bake in the oven for 45 minutes or until cloves are soft.
Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil and add the rosemary. Season with salt and pepper and roast for 20 minutes or until cooked and golden.
Place the stock in a saucepan and keep at a simmer over low heat. Heat the remaining oil in a large heavy-based pan over low heat. Add leek, onion, celery and chilli and cook for 4-5 minutes or until soft. Then add the rice and cook for a further minute, stirring to coat the grains.
Increase heat to medium-low, add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue stirring constantly, for about 15-20 minutes until all the liquid is absorbed or until rice is cooked but still firm to the bite. Stir through the wine, butter and roasted pumpkin and season with sea salt and freshly ground pepper. To serve squeeze out 2 roasted garlic cloves on each bowl and top with extra parmesan.
Julie’s top tip: To make a creamy and tender risotto every time, never wash the rice as this will wash off the starch that gives it a creamy consistency. Use gently simmering stock, adding cold stock lowers the temperature of the rice which can make your risotto gluey. Before you add your stock make sure you coat the rice in the oil and cook until the grains appear glassy. Never add the stock all at once, add the stock ladleful at a time this method releases the starch from the rice giving you a creamy risotto.