Pumpkin And Bean Risotto Recipes

PUMPKIN RISOTTO

Steps:

• In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
• Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until softened. Stir in rice; cook 5 to 8 minutes, stirring frequently, until edges of kernels are translucent. Stir in pumpkin and wine.
• Reduce heat to medium. Stir in 1 cup of the broth mixture. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth mixture. Cook 10 to 15 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in grated Parmesan cheese and pepper.
• To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.

RISOTTO WITH GREEN BEANS

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
• Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
• Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
• Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.

PUMPKIN, PECAN, AND FIG RISOTTO

Steps:

• Pour chicken stock and wine into a small pot; bring to a simmer over medium-low heat.
• Heat oil and butter in a large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Stir in the rice; cook and stir until golden, 2 to 3 minutes.
• Ladle enough of the chicken stock mixture into the saucepan to cover the rice. Cook and stir until the liquid is mostly absorbed, about 2 minutes. Repeat this process with the remaining chicken stock mixture, stirring frequently until rice is tender and creamy, 15 to 20 minutes.
• Toss green beans into the risotto; cook until bright green, about 2 minutes. Stir in pumpkin; cook until broken down, about 2 minutes. Add 1 cup plus 2 tablespoons Parmesan cheese, figs, pecans, salt, and pepper and mix well. Garnish with remaining 6 tablespoons Parmesan cheese.

RISOTTO WITH PUMPKIN

Steps:

• Place the saffron in a small dish, add a little of the chicken stock and allow to steep for a few minutes.
• Heat the oil in a heavy saucepan. Add the garlic, saute briefly then stir in the pumpkin. When the pumpkin is coated with oil, stir in the rice. Add the saffron. Stir.
• Stirring constantly, begin adding the remaining stock, about one-half cup at a time, adding additional stock as each portion is absorbed by the rice.
• After about 20 minutes, when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft. Don't worry if some of the pumpkin has disintegrated.
• Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan cheese. Serve at once with remaining Parmesan cheese on the side.

FAVA BEAN AND BACON RISOTTO

Steps:

• Cook the fava beans in a saucepan of lightly salted boiling water for 2-3 minutes. Drain and plunge into ice-cold water to cool. Peel away and discard the outer shells and set the beans aside.
• Heat the butter in a heavy saucepan. Add the onion and bacon and cook over low heat for 5 minutes. Add the rice and beans and continue to cook, stirring for 1-2 minutes.
• Add enough hot stock to cover the rice and continue to cook, stirring frequently, until most of the stock has been absorbed. Continue adding the stock in this way until it is almost completely absorbed and rice is tender.
• Remove from the heat, stir in the grated Parmesan, and season to taste. Serve immediately, garnished with Parmesan shavings.

PUMPKIN RISOTTO

Steps:

• Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
• While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
• Cut up the spring onions with your scissors.
• Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
• Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
• Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

PUMPKIN AND BEAN RISOTTO

Steps:

• Sauté the onion, garlic and pumpkin in the oil for a few minutes.
• Add the rice and stir until it is covered in the oil.
• Add the boiling water and stock a little at a time stirring until absorbed by rice. Use all the water and stock until the rice is tender. (You may need extra water).
• Add the beans and bacon and heat through.
• Stir through the cheese and sour cream and serve.