Jess made this delicious pumpkin risotto the other day for Greta, Becky and Rodrigo (our lovely couchsurfer guest). Yum!
In other news, we found this article written by a man with “man boobs” really interesting. Thought we would share.
Ingredients: 1 onion (fine chopped), 6-8 cloves garlic (left in skin), 1 small pumpkin, 500g arborio rice, 1-2 tbsp marmite, 1-2 tbsp stock powder / bouillon, olive oil, half a bottle of white wine, 1-2 tsp dried marjoram, 1-2 tsp dried thyme, 2 tbsp dried sage, 3 bay leaves, salt and pepper (to taste), nutritional yeast (to serve – optional)
Peel, de-seed and chop the pumpkin into bite-sized chunks. (Save the seeds – they are great fried with a bit of salt). Put the pumpkin pieces in a roasting tray with the whole cloves of garlic, season, and drizzle generously with olive oil. Roast in the oven at 180’C for about 30 minutes til cooked.
Meanwhile, sweat down the onion with a generous amount of olive oil in a pan on the hob. When the onions go translucent, add the arborio rice and the herbs fry for a few stirs. Add a good glug of the white wine, stirring until the liquid has been absorbed before adding some more. Make up some stock in a smaller pan on the stove with the stock powder, marmite and boiling water, and use this to keep adding to the risotto rice once the wine has ran out.
Once the roast pumpkin has cooked and squishy, add the roast pumpkin to the risotto mixture. The pumpkin mixture should be well cooked enough that it melts into the risotto. Squeeze the roasted garlic out of the skins and into the risotto pan. Add any oil or juices that collected in the roasting tray. Continue adding stock – the risotto rice will drink up loads of liquid. Add seasonings and more herbs to taste. Serve with a dusting of nutritional yeast. Enjoy!