Tweak Your Food: Pumpkin Risotto (true)

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My adaptation of Straight From the Farm's Perfect Pumpkin Risotto http://straightfromthefarm.net/2010/01/22/perfect-pumpkin-risotto/

Transcript of Tweak Your Food: Pumpkin Risotto (true)

  • Tweak Your Food!Chiara Ojeda

  • Pumpkin Risotto

  • Pumpkin RisottoFor the pumpkin, you need...

  • 1 large or 2 small1; ripe and cubed

    1 large or 2 small

    1/4 tsp.

    1/2 tsp.

    1/4 tsp.

    1/4 tsp.2 tsp.pinch

    (white pepper)

  • Pumpkin Two Ways1.Pre-heat oven to 400.2. Roast 1 halved, cored pumpkin; puree. 3. Peel, cube, and toss the other in:

    1/4 tsp. rosemary1/4 tsp. nutmeg1/4 tsp. cinnamon1/2 tsp. salt and 1 pinch white pepper 2 tsp. olive oil 1 finely cubed pear

  • Pumpkin puree

  • Roasted pumpkin

  • For the risotto, you need...

  • 3 cups

    3 tbsp.

    1/2 cup, diced

    1 1/2 cups

    1/2 tsp+ 1 sprig

    1/2 cup

    1/4 tsp

    1 1/2 cups

    1 cup

    1/2 cup

    1/4 cup

  • Preparing the risotto3 cups stock (vegetable or chicken)

    1 1/2 cups of pumpkin puree,

    3 tbsp. butter 1 cup roasted pumpkin

    1/2 cup of onion, diced

    1/2 cup of parmesan cheese

    1 1/2 cups arborio rice

    1/4 cup of heavy cream

    1/2 cup white wine salt and pepper

    1/2 tsp. chopped rosemary

    Pepitas (optional)

    1/4 tsp. nutmeg 1 sprig rosemary

    Ingredients

  • Preparation1. Heat the stock in a medium saucepan until it comes to a simmer.2. Melt the butter in a large skillet over medium heat. Once it has melted, add the

    onions and cook until translucent.

    3. Add the rice and cook for a few minutes, until the rice has browned a bit and the butter has had a chance to coat the rice.

    4. Add the wine and cook until the rice absorbs the liquid. Reduce the heat to medium low.

    5. Add 1/2 cup of warmed stock to the rice and stir, stir, stir, until the liquid has been absorbed. Repeat this process until all of the liquid has been absorbed, about 20 minutes.

    6. Then, add the pumpkin puree, nutmeg, rosemary, and stir until creamy. Add the pumpkin cubes and cheese.

    7. Finally, add the cream, stir unitl creamy. Serve with a garnish of rosemary or pepitas (roasted pumpkin seeds) and a bit more parmesan cheese.

  • Enjoy!Risotto recipe by Straight from the Farm

  • Title: Space Comander (Flickr)Slide 1: julesreyes (Flickr)

    Slide 5: elenas kitchen (Flickr)

    Slides 2 & 4: recompose (Flickr) Slide 6:Peeled pumpkin: Promise74 (Flickr)Pumpkin cubes: Lil Wolf (Flickr)Seasoned pumpkin cubes: whitehousedinners.com

    Roasted cubes: Chaffeur (chaffeured.blogspot.com)

    Slide 3: Pear : ~K~Cinnamon: bitzi ion-bogdan dumitrescu

    Nutmeg: seriouseats.comPumpkin s & p shakers: neatoshop.comPumpkin: elanas pantry (Flickr)Olive oil: 96 dpi (Flickr)Rosemary: terawarner.com

    Slide 6:Peeled pumpkin: Promise74 (Flickr)Pumpkin cubes: Lil Wolf (Flickr)Seasoned pumpkin cubes: whitehousedinners.com

    Roasted cubes: Chaffeur (chaffeured.blogspot.com)

    Photo credits: Slides 1-6

  • Slides 7 & 9: shopcontemporary Slide 11: Jaclyn Sullivan

    Slide 10:Broth: Whole Eats & Whole TreatsButter : Robert S. Donovan (Flickr)Onion: Muffet (Flickr)Rice: Emily Barney (Flickr)Wine: Trevor Dennis (Flickr)Nutmeg: seriouseats.comRosemary: terawarner.comPumpkin puree: jazzijavaPumpkin cubes: Chaffeur (chaffeured.blogspot.com)Parmesan cheese: geishaboy500 (Flickr)Heavy cream: lovetoknowcocktails.com

    Photo credits: Slides 7-11