Pumpkin risotto
By: Aaron Craze From: Market Kitchen
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Pumpkin risotto
- 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!
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Tips and suggestions
- Cooks Tips...
- To test if the rice is ready, take a grain out and squeeze with your index finger and thumb - there should be a thin white line running through the centre off the grain.
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Ingredients
- 1 large pumpkin, preferably Crown Prince, quartered
- 3 tbsp Olive oil
- 1 large Onion, finely chopped
- 1 stick Celery
- 400g arborio or carnaroli Risotto rice
- 100ml amaretto (almond liqueur)
- 1.5 litres vegetable or chicken stock
- 150g Parmesan, grated
- 60g unsalted butter
- 1 tbsp finely chopped Sage
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.