Pureed Pumpkin Risotto with Walnuts

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Pureed Pumpkin Risotto with Walnuts

This pumpkin risotto recipe is the second exploring similar ingredient and flavour profiles that create different dishes, both hail from Italy, well kinda and both of them rely on pumpkin puree as their foundation. Cooking is really simple, it is a series of techniques which can all be learned and then a set of flavours and textures that work well together, then you can play those ideas together in the same way music and takes chords and notes to form riffs. Food is rarely innovative or new, but reworkings of things that make our bellies and tastebuds go, Mmmmmmm. So anyway back to this pumpkin risotto, just like my earlier pumpkin gnocchi recipe works with my favourite pumpkin buddies, blue cheese and nuts, however this time round I am working with walnuts and blue cheese. If your house is anything like mine you will definitely have some blue cheese and nuts lying around at this time of year so why not do something new with them.

Like all risotto recipes this does take some time but no skill, if you can stir you can make risotto, the secret is patience and nothing else… I have seen all sorts of foolproof shortcut risotto recipes and they always confuse me a little as to why the are recipe. This pumpkin risotto is foolproof, all traditional risotto recipes are foolproof, add stock and stir whilst liberally lubricating your stirring arm with wine and keeping your head clear with good music. Keep stirring until rice is cooked, I’m not sure it gets any more simple than that 😀

Like this recipe? Then you should definitely check out this one!  Quick and Easy Indian Prawn Curry

It would be rude of me not to say thank you all for sharing my kitchen with me this year, It has been a thrill to read your comments here and on my other social media streams and I look forward to more of the same over the coming year. 

Pureed Pumpkin Risotto with Walnuts

 

Pureed Pumpkin Risotto with Walnuts

I can't think of anything more homely than a good risotto and this pumpkin risotto sings with the flavours of autumn and winter!

Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Author Brian Jones

Ingredients

  • 500 ml Vegetable Stock.
  • 50 g Butter.
  • 1 Onion. Finely Diced.
  • 1 Stick of Celery. Finely Diced.
  • 1 Garlic Clove. Finely Diced.
  • 150 g Arborio Risotto Rice.
  • 125 ml White Wine.
  • 150 g Pumpkin Puree.
  • 25 g Butter.
  • 50 g Roquefort Cheese. Crumbled.
  • 50 g Shelled Walnuts. Chopped in half.
  • Salt and pepper. The amount of salt required will vary greatly depending on your stock so you will need to rely on your taste buds.

Instructions

  1. Heat the vegetable stock to a slow simmer.
  2. In a large frying pan heat the butter over a medium heat and then add the onion and celery and cook for 10 minutes until softened.
  3. Add in the rice stirring until the grains become translucent at the edges.
  4. Turn up the heat to medium high and add in the white wine and stir until all of the wine has disappeared, then add in the dried sage.
  5. Now you need to slowly stir in the hot vegetable stock a ladle full at a time, stirring continually, making sure all of the stock has been incorporated each time and the pan is dry.
  6. Repeat this until all of the stock is incorporated and the rice is cooked with a very slight bite which should take between 25 and 35 minutes.
  7. Now stir in the pumpkin puree and bring to temperature, then place on a lid and allow to rest for 5 minutes.
  8. Whilst the risotto is resting take the extra 25g of butter and melt in a separate pan and use it to toast off the walnuts.
  9. Serve the risotto with the butter toasted walnuts and crumbled Roquefort cheese.

Recipe Notes

Making Pumpkin Puree is simple, cut your pumpkin in half, scoop out the seeds and then rub the oil into the cut face of the pumpkin, sprinkle over the salt and roast for an hour and a half or until soft at 200°C. Allow to cool and pass through a vegetable mill.

Like this recipe? Then you should definitely check out this one!  Roasted Balsamic Vegetable Toad in the Hole
Pureed Pumpkin Risotto with Walnuts
I can't think of anything more homely than a good risotto and this pumpkin risotto sings with the flavours of autumn and winter!

(Visited 674 times, 21 visits today)
Go On, Share It! You know you want to 😉
Share on Facebook18Tweet about this on TwitterPin on Pinterest435Share on Yummly100Share on StumbleUpon60Share on Google+11Share on LinkedInShare on RedditEmail this to someone
2017-02-24T07:59:16+00:00

12 Comments

  1. Just Jo December 30, 2016 at 9:00 am - Reply

    Ooo I make pumpkin risottos often but I haven’t thought about adding roquefort or walnuts – may have to hide the blue cheese from Hungry Hubby but I would love it! Happy New Year Brian 😀

    • Brian Jones January 2, 2017 at 7:42 am - Reply

      Hehe, hide the cheese sounds like an interesting game… We bought so much of the stuff this Hexmas I almost ran out of idea for it, almost 😉

  2. Debra C. December 30, 2016 at 11:19 am - Reply

    This looks just luscious, what a lovely risotto!

  3. jacquee | i sugar coat it! December 30, 2016 at 12:33 pm - Reply

    Risotto is high on my comfort food list – will have to give this a try! Spectacular photos, btw.

  4. Lisa @ garlicandzest.com December 30, 2016 at 2:31 pm - Reply

    Wow! I took one look at this risotto and seriously wished you were my next door neighbor. You’re right about it just taking a little time and patience — I like the music aspect… and I would add a glass of wine to sip— tee hee!

    • Brian Jones January 2, 2017 at 7:43 am - Reply

      Making risotto without a glass of wine is I believe illegal, well that’s my excuse anyway 😉

  5. Lindsay Cotter December 30, 2016 at 8:21 pm - Reply

    Love how you describe cooking and food… “Cooking is really simple, it is a series of techniques which can all be learned and then a set of flavours and textures that work well together, then you can play those ideas together in the same way music and takes chords and notes to form riffs. Food is rarely innovative or new, but reworkings of things that make our bellies and tastebuds go, Mmmmmmm.” So true!

    This pumpkin risotto is made with a lot of love and care. Looks so comforting and delicious!

    • Brian Jones January 2, 2017 at 7:45 am - Reply

      Thanks Lindsay, it sure is a favourite in our house.

  6. Sia | Monsoon Spice February 3, 2017 at 11:03 am - Reply

    I can really do with that bowl of risotto now as we wait for the storm to pass away! Loved reading your post and the way you describe the cooking process and I can really visualise the whole process and how comforting the end result will be. Not really a fan of blue cheese but I can always substitute it with my favourite cheese. 🙂

    • Brian Jones February 7, 2017 at 7:22 am - Reply

      Substitutions are what make the food word go round 😀 Fill yor boots would love to hear what you come up with.

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