Roast Pumpkin Risotto Jamie Oliver Recipes

PUMPKIN RISOTTO

Steps:

• Heat butter and oil together in a large saucepan or frypan.
• Gently cook the onion and garlic.
• Add the rice and cook, stirring until the rice is coated in the oil mix.
• Cook this about 1 minute.
• Stir in the pumpkin and mushrooms.
• Pour over 1 cup of the hot stock.
• Cook, stirring often until the liquid is almost all absorbed.
• You don't want the liquid to be boiling in with the rice, just a gentle simmer.
• Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
• This takes about 20 minutes.
• You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
• Stir in the parmesan cheese,seasoning and parsley.
• It will go lovely and sticky with the cheese.
• Serve immediately.

ROASTED SWEET GARLIC AND THYME RISOTTO WITH TOASTED ALMONDS AND BREADCRUMBS

Steps:

• For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.
• Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.
• Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
• Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock.
• Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.

BASIC RISOTTO RECIPE - JAMIE OLIVER

Steps:

• Stage 1.
• Heat the stock.
• Then in a separate pan heat the olive oil add the shallot or onion celery and a pinch of salt and sweat the vegetables for about 3 minutes.
• Add the garlic and after another 2 minutes when the vegetables have softened add the rice.
• Turn up the heat now.
• At this crucial point you can`t leave the pan and anyway this is the best bit.
• While slowly stirring continuously you are beginning to fry the rice.
• You don`t want any colour at any point (so remember you`re in control and if the temperature seems too high turn it down a bit).
• You must keep the rice moving.
• After 2 or 3 minutes it will begin to look translucent as it absorbs all the flavours of your base (it may crackle at this point that`s fine).
• Add the vermouth or wine keeping on stirring as it hits the pan it will smelt fantastic!
• It will sizzle around the rice evapourating any harsh alcohol flavours and leaving the rice with a tasty essence.
• I must admit I`m a sucker for dry vermouth. When it cooks into the rice it seems to give it a really full but subtle flavour and leaves a wicked sweetness that works perfectly with the rice. White wine is lovely probably more delicate and fresh.
• Try both see what you think.
• Stage 2.
• Once the vermouth or wine seems to have cooked into the rice add your first ladle of hot stock and a pinch of salt (add small amounts of salt to taste white you are adding the stock).
• Turn down the heat to a highish simmer (the reason we don`t want to boil the hell out of it is because if we do the outside of the rice wilt be cooked and fluffy and the inside will be raw).
• Keep adding ladlefuls of stock stirring and allowing each ladleful to be absorbed before adding the next.
• This will take about 15 minutes.
• Taste the rice is it cooked?
• Carry on adding stock until the rice is soft but with a slight bite.
• Check seasoning.
• Stage 3.
• Remove from the heat and add the butter and the Parmesan saving a little of the latter to go on top if you like.
• Stir gently.
• Eat it as soon as possible while it retains its moist texture.
• Serve it on its own or with a crisp green salad and a hunk of crusty bread.
• If you follow this recipe I promise you`ll be making some of the best risottos out. The real secret of a good risotto I`m afraid is that you have to stand over it and give it your loving and undivided attention for about 17 minutes but it`s worth it. The recipe is in stages; I am going to give you five of my favourite risottos all variants of this basic recipe.
• To find a dry white wine, a good rule of thumb is the greater the alcohol %, the drier the wine.

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.