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! Yum
- 1/2 Litre Vegetable Stock.
- 50g Butter.
- 1 Onion: Finely Diced.
- 1 Stick of Celery: Finely Diced.
- 1 Garlic Clove: Finely Diced.
- 150g Arborio Risotto Rice.
- 125ml White Wine.
- 150g Pumpkin Puree.
- 25g Butter.
- 50g Roquefort Cheese_ Crumbled.
- 50g Shelled Walnuts: Chopped in half.
- Salt and pepper to season, the amount of salt required will vary greatly depending on your stock so you will need to rely on your taste buds.
- Heat the vegetable stock to a slow simmer.
- 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.
- Add in the rice stirring until the grains become translucent at the edges.
- 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.
- 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.
- 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.
- Now stir in the pumpkin puree and bring to temperature, then place on a lid and allow to rest for 5 minutes.
- 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.
- Serve the risotto with the butter toasted walnuts and crumbled Roquefort cheese.
- 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. Yum