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The rarely updated blog of Joel Dixon
Saturday, April 17, 2010
Caramelised Pumpkin Risotto
# Posted by Joel Dixon at 17/04/2010 22:38:55The second meal for my vegetarian week is Caramelised Pumpkin Risotto:
Pumpkin, 500 gram
Canola oil, 2 tbsp.
Onion, 1 medium finely diced
Garlic, 3 cloves minced
Arborio rice, 250 gram
Sage, 2 tbsp. chopped
Salt and Pepper to taste
Parmesan, 4 tbsp. shaved
1. Dice 250 gram of the pumpkin into 1cm-wide pieces. Place in a non-stick frypan with 1 tbsp. canola oil and cook over medium to low heat.
2. Periodically toss and continue to cook until the pumpkin is cooked and the outside is darkened. Set aside.
3. Dice the remaining pumpkin into large pieces and cook in 2 cups of simmering water.
4. When tender, puree the pumpkin with the water in which it was cooked. Add more water to bring the total pumpkin liquid to 1 litre.
5. Heat 1 tbsp. oil in a pan, add onion and garlic. Sweat for 30 seconds and add rice.
6. Toss for 1 minute and add 1 cup of pumpkin puree. Cook over a low heat.
7. As the liquid is absorbed, add another cup. Stir constantly and keep adding pumpkin stock as necessary.
8. After 25 minutes, the risotto will be cooked. Remove from the heat and toss the diced caramelised pumpkin and sage through.
9. Season with salt and pepper and serve with shaved parmesan.
# Posted in the General section and tagged as: Recipe
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