Risotto of roasted pumpkin,
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ingredients
500 g butternut squash 2 tbsp extra virgin olive oil 1 tsp dried oregano 1 pk onion 1 stalk stalk celery 3 pk anchovies 1 clove garlic 2 handfuls arborio rice 200 ml white dry wine 1 liter broth 30 g parmesan ground black pepper salt
progress in the video above
Autumn upgrade to a true Italian risotto.
1.
Preheat the oven to 180°C. Peel the pumpkin, scoop out the core and seeds and cut it into equal cubes. Each one will bake in the same amount of time. Line a baking tray with baking paper and put the pumpkin in. Add 1 tbsp olive oil and season with salt, pepper and oregano. Toss everything together well and place in the preheated oven to bake for 40 minutes, or until the pumpkin is soft and lightly browned around the edges.
2.
Prepare the other Vegetable Recipes – peel and finely chop the onion, garlic and celery stalks.
3.
Place a deep frying pan over a medium heat and add 1 tbsp olive oil. Add the onion with the celery and anchovies ( Italian Vegeta ), season with a pinch of salt and black pepper. Fry these ingredients, stirring occasionally, for about 5 minutes until the onions are cooked through. Be careful with the salt, anchovies and broth are both salty, pumpkin is also salty, and parmesan is naturally salty. Play it by ear, on the fly, tasting continuously.
4.
Add the garlic to the pan, stir-fry for about 30 seconds, during which time it will lose its initial rawness. Next comes the arborio rice. This is the original real rice for cooking risotto, it is easy to get hold of in our supermarkets. A measure of 2 handfuls will be enough for 2 servings, with risotto and arborio rice it is true – as many servings, as many handfuls. Stir everything together and then pour the white wine over the mixture. At this point, raise the stove temperature to hot and keep stirring, de facto, until the finale.
5.
Every 2 minutes add one ladleful of warmed stock and continue stirring. This is the basic technique of the Italian way of cooking risotto. The rice progressively releases the starch and gives the dish its characteristic viscous density.
6.
Continue adding and stirring, somewhere halfway through add the roasted pumpkin and gently pop it. You can substitute plain water for the broth, but it means a significant compromise on flavour. Add the parmesan cheese to the risotto (set a pinch aside for garnish) and stir one last time. Instagram: walrus.buko
