Roast Pumpkin risotto

Ricardo Soares

Ricardo Soares

31st January 2011

Roast Pumpkin risotto

HEAT OIL UP ADD THE GARLIC LET SIMMER FOR A MINUTE THEN ADD THE CHILI AND CORIANDER,TAKE OFF,CLING F

Ingredients

  • 2 EACH SQUASH PEELED,DESEEDED AND CUT INTO SMALL CUBES APPROX 1 CM
  • 200 ML CREME FRAICHE
  • 200 GRAM FETA CHEESE KEEP 50 GRAM FOR PARMESAN AND FETA CRACKERS
  • 1/2 BUNCH THYME
  • 1/2 BUNCH ROSEMARY
  • BUTTER
  • LEMON JUICE
  • 300 GRAM GRATED PARMESAN
  • METHOD
  • ROAST ALL OF SQUASH WITH ROSEMARY,THYME,PURE 2/3RD OF SQUASH KEEP THE REST FOR GARNISH.
  • RISOTTO
  • COOK AS USUAL,THEN ADD PURE ,CREME FRAICHE,BUTTER,FETA CHEESE ,LEMON JUICE AND SQUASH DICES,SEASON
  • PARMESAN AND FETA CRACKER
  • 100 GRAM GRATED PARMESAN
  • 50 GRAM FETA CHEESE
  • THYME LEAVES
  • PUT GRATED PARMESAN ON BAKING PAD APPROX 8 CM LONG AND 2 CM WIDTH SPRINKLE FETA CHEESE AND THYME LEAVES THROUGH MIDDLE,COOK IN OVEN 180C FOR APPROX 3-4 MINUTES.
  • CHILLI AND CORIANDER OIL
  • 1 BUNCH CORIANDER WASHED
  • 2 EA RED CHILLI CUT IN HALF
  • 200 ML OLIVE OIL
  • 1/2 GARLIC BULB
  • SALT
  • LEMON JUICE TO SEASON

Method

HEAT OIL UP ADD THE GARLIC LET SIMMER FOR A MINUTE THEN ADD THE CHILI AND CORIANDER,TAKE OFF,CLING FILM POT AND LEAVE TO INFUSE FOR 1HOUR,THEN ADD SALT AND LEMON JUICE,TAKE OUT GARLIC AND CHILLI AND THROW AWAY,BLITZ AND PASS.