PUMPKIN RISOTTO RECIPE RECIPES

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PUMPKIN RISOTTO RECIPE | BBC GOOD FOOD



Pumpkin risotto recipe | BBC Good Food image

We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide

Provided by Good Food team

Categories     Dinner, Main course

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 10

1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
1 tbsp olive oil, plus a drizzle for the pumpkin
2 garlic cloves
8 spring onions
25g butter
200g risotto rice
2 tsp ground cumin
1l hot vegetable stock, plus extra splash if needed
50g grated parmesan (or vegetarian alternative)
small handful coriander, roughly chopped

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it’s slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  • While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed.
  • Cut up the spring onions with your scissors.
  • Heat 1 tbsp oil with the butter in your pan over a medium heat – not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
  • Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
  • Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

Nutrition Facts : Calories 397 calories, FatContent 14 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 5 grams fiber, ProteinContent 18 grams protein, SodiumContent 1 milligram of sodium

PUMPKIN RISOTTO RECIPE - BBC FOOD



Pumpkin risotto recipe - BBC Food image

Simple, yet stylish, Hugh Fearnley-Whittingstall’s pumpkin risotto with crispy sage takes no time to cook.

Provided by Hugh Fearnley-Whittingstall

Prep Time 30 minutes

Cook Time 30 minutes

Yield 3-4

Number Of Ingredients 11

570ml/1 pint vegetable or chicken stock
1 small onion, chopped
12 fresh sage leaves, chopped finely
2 tbsp olive oil
170g/6oz arborio rice
250g/9oz pumpkin or butternut squash, diced small
50g/2oz butter
salt and freshly ground black pepper
12-16 fresh sage leaves
2 tbsp sunflower oil
piece fresh Parmesan, or vegetarian Parmesan-style grating cheese (optional)

Steps:

  • Heat the stock until almost boiling and then keep over a very low heat. In a separate heavy-based saucepan fry the onion in the oil over a low heat until soft but not browned. Add the chopped sage and cook for a couple more minutes.
  • Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed. Add the pumpkin or squash and a little more stock, and continue to simmer gently until the stock is absorbed.
  • From then on add more stock a little at a time, until the pumpkin is soft and the rice nicely al dente (has a little bite to it). You may not need all the stock, but the texture should be loose and creamy.
  • When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds.
  • Stir the butter into the risotto, and season well with salt and pepper. Divide into 4 bowls and sprinkle a few crispy sage leaves over each portion. Bring the cheese and a grater to the table for your guests to serve themselves.

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