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Pumpkin risotto with ricotta or mascarpone

September 22, 2009
tags: ,

You’ll need

For the pumpkin:

  • A big-ish chunk of jap pumpkin
  • 2 tsp crush coriander seeds
  • 2 tsp dried oregano
  • 1/2 tsp fennel seeds
  • 2 dried chillies
  • 2 tsp salt
  • pepper
  • 1 clove of garlic

For the risotto:

  • 2 tbsp olive oil
  • 150ml white wine
  • 100g of ricotta or mascapone
  • 1 brown onion
  • 2 cloves of garlic
  • 3 cups of risotto rice
  • Around 4 cups of stock
  • 50g grated Parmesan
  • thyme
  • sage
  • parsley

To cook

-2
Chop the pumpkin into bite sized pieces and bake in the oven with the spices.

Meanwhile, dice the onion and garlic and fry in olive oil. One softened add the rice and stir. Once the rice is slightly see-through then add the wine.  Once this has absorbed start adding the stock, stiring regularly. Continue this process until the rice is cooked, it should be quite sloppy not dry. Add the pumpkin which should be well roasted by now, along with a handful of chopped parsley, thyme and sage (that’s  a handful in total, not each). Add the mascarpone or ricotta and the parmesan. Season with salt and pepper.

If you’re feeling decadent drizzle with truffle oil.

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Cauliflower risotto with pangratto

Spicy lentil and pumpkin tagine

Spicy roasted pumpkin and ricotta ravioli

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One Comment leave one →
  1. Anonymous permalink
    July 26, 2010 3:09 pm

    Is this meant to read “4 cups of stock” instead of two lots of white wine?

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