I originally saw a version of this recipe years ago on a cooking show where a guest chef made a no stir risotto with pumpkin puree stirred through a the end. The no stir method appeals to me as there are always a million other things to do at the crazy late afternoon cooking time around here and I usually have at least one child under foot!! As for the roasting element, it adds flavour and with baking paper, it doesn't create extra dishes to wash!
Serves - approximately 6-8, depending on the hunger and age of the eaters! It's enough for the 4 of us to eat for 2 nights.
- 1 large, or 2 small pieces of pumpkin, cut in to cubes - the recipe is very flexible - I use a lot of pumpkin as it's a good way to get lots of veggies in to my boys, but feel free to use less if you prefer.
- 2 generous cups of risotto rice* (Carnoroli is my favourite)
- 1.3 litres of HOT stock of your choice (I use a vegetarian chicken style stock that I prefer the flavour of.)
- A bunch of sage leaves
- 2 garlic cloves
- olive oil & butter for cooking
- Pinenuts toasted in a dry frypan or in an moderate oven
- Parmesan cheese
- Preheat oven to 180-190 degrees Celsius
- Scatter pumpkin cubes and sage leaves on 2 trays covered in baking paper. Drizzle with olive oil & add salt and pepper to taste (as I cook for the littlies, I only add a tiny bit of salt and pepper at this point and add more on the adults serves later.)
- Roast for 30-40 minutes
- In a large non stick frypan or wok, heat some olive oil and butter until slightly frothy
- Add the rice and cook for a few minutes
- Add the crushed garlic and cook for one minute
- Add all of the hot stock and stir to ensure all the rice and stock are mixed well - keep the heat medium
- Leave for 10 minutes and then check and give a quick stir
- Continue to cook for another 10 minutes and check stock level is ok (add more hot water or stock if you need to)
- Take the pumpkin out of the oven, reserving half of the sage
- Roughly mash the pumpkin and the remaining sage
- Stir through the risotto and adjust the water/stock level if you feel it needs more. Cook for a few minutes and then check if the rice is cooked. Mine cooks in 20-25 minutes, but it will depend on the type of rice you use, the temperature and the size of the pan. So a rough guide is 20-30 minutes
- Serve with the reserved crisp sage leaves, toasted pinenuts and finely grated Parmesan cheese
* Note - - I have a very strong preference for Carnaroli rice but Aborio will do fine. I think Carnaroli is has a better texture and is less likely to turn sloppy, but that just may be my cooking abilities and have nothing to do with the rice!!! As I make enough risotto to have it for two nights, this rice reheats better (keeping it's shape and texture) in my experience.
** To reheat the following day, add some extra water or stock to the risotto and reheat quickly.
Tonight, I'm going use the leftovers try make some Arancini - recipe from the lovely Cat can be found here. Yum!!!!
Love Amy xoxo