Pumpkin Risotto

Below is a picture of two of the two pumpkins I grew this year.

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Besides one making an appearance in the Halloween post the other day, they also contributed towards the making of a hearty pumpkin, squash & leek soup, and a risotto dish .

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Here’s the risotto recipe:

Ingredients
1 small pumpkin (after peeling and scraping out the seeds, should be about 400g/14oz)
2 tbsps olive oil
25g butter
2 garlic cloves
1 onion
200g risotto rice
2 tsp ground cumin
1 litre hot vegetable or chicken stock
50g grated parmesan
small handful coriander, roughly chopped
salt & pepper

Method

  • Fry the onions and garlic in 1 tbsp oil with the butter over a medium heat. Once the onions have softened, add the rice, cumin, some salt and pepper, and stir through for about 1 min.
  • Start adding the stock half a cup at a time. Keep stirring all the while, until all the stock has been absorbed by the rice. This should take about 20 mins.
  • Chop the pumpkin up into small squares and in a separate pan fry the pumpkin in 1 tbsp oil.  After about 15 mins of cooking over a medium head, add the pumpkin to the rice and stir through.  Once done stir in the grated cheese and chopped coriander.

I did all of the above except the chopped coriander bit.   One of the people I was cooking for isn’t keen on coriander, so I served it separately.

Also, rather than fry the pumpkin you could roast it for 30 mins with just a drizzle of oil (180C/160C fan/gas mark 4).

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And here’s a pic from the end of August.

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