Pumpkin risotto

By: Aaron Craze From: Market Kitchen

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This recipe is classed as easy

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Prep time:
10 mins
Cook time:
1 hr
Serves:
6

Jamie Oliver’s protégé Aaron Craze cooks a seasonal risotto which serves 6 for under £5!

Ingredients

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Result: 00.00

Method

1. Roast the pumkin quarters at 200C/gas 6 for about 45 minutes or until soft. Once done, discard the seeds. Scoop out the flesh, put it in a bowl, season and set aside.

2. Heat the oil in a saucepan and sweat the onions, garlic and celery with a pinch of salt for 1-2 minutes. Add the rice and cook, stirring, for 1 minute.

3. Pour in the amaretto and continue stirring till the liquid evaporates. Add the stock and the cooked pumpkin and keep stirring clockwise for about 12-15 minutes.

4. Add the parmesan, butter and sage and season to taste. Let the risotto rest for 6 minutes before serving.


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Latest Comment

How big is a "largw pumpkin"? They range from 1 - 50 lbs. or more.

JohnW2 JohnW2 Posted 22 Oct 2009 5:31 PM