pumpkin and apple risotto; green risotto
02/28/03 01:19 AM
Here we go....
Pumpkin and apple risotto
2tbs olive oil 225g/8oz putternut squash or pumpkin flesh 1 cooking apple 120ml/4oz water 1 onion finely chopped 1 garlic clove crushed 275g/10oz/1.5 cups rissoto rice 175ml/6oz white wine 900ml/1.5pints (or a bit more as needed)simmering vegetable stock (have it going in a seperate pot while you cook) parmesan cheese alternative to serve craked pepper
Cut squash into small pieces, peel, core and chop apple, put in a pan with the water and simmer till pumpkin is tender, drain mash mixture roughly (leave it lumpy).
Heat oil in pan, fry onion and garlic till soft, add rice, cook stirring constantly for 2 mins, till grains translucent.
Add wine, when liquid has been absorbed begin adding stock by the ladel full at a time, waiting till it has been absorbed till adding more.....should take about 20 mins.
When about two ladel fulls stock left add the pumpkin mixture, cook until stock is all absorbed and risotto is very creamy....
Add parmesan an pepper and serve.
2 tbs olive oil 1 onion finely chopped 275g/10oz/1.5 cup risotto rice 1L/1.75pints/4 cups chicken stock 75ml/5 tbs white wine about 400g/14oz tender baby spinach leaves 1tbs chopped fresh basil 1 tbs chopped fresh mint Parmesan and pepper to serve
Heat oil and fry onion until soft, add rice and stir to coat each grain, add wine and a little stock (see above) at a time...until all liquid has been absorbed.
Stir in spinach and herbs with the last of the liquid and season...cook till rice cooked and spinach wilted.