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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.