We're going to celebrate Halloween by making a risotto using this beautiful pumpkin that we picked a couple of weeks ago. In case you want to have a go at cooking this delicious dish here's the recipe, courtesy of Antonio Carluccio.
600g of pumpkin flesh, chopped into very small chunks
2 tbsp olive oil
4 sprigs of fresh rosemary, 2 finely chopped, 2 whole
1 garlic clove
1 small onion, finely chopped
300g risotto rice
1 litre vegetable stock, hot
50 g freshly grated parmesan cheese
salt and pepper to taste
Heat the oil and a third of the butter in a pan. Then add the pumpkin, whole sprigs of rosemary and the garlic clove. The pumpkin will automatically exude some liquid so no water needs to be added. Cook for about 20 minutes until the pumpkin softens and dissolves. Remove the rosemary sprigs and garlic clove.
In another large pan, heat half the remaining butter and fry the onion gently until soft. Then add the rice and fry equally gently, stirring continuously, for a few minutes. Add a little stock and then the pumpkin mixture. Gradually add the stock little by little until it is all used up and has been absorbed by the rice. You will need to keep stirring the rice so it doesn't stick to the pan.
Take the rice off the heat and beat in the remaining butter and the Parmesan, and sprinkle with chopped rosemary to serve.
Perfect comfort food after a hard day's work at the allotment!