Best 8 Pumpkin Risotto With Rocket And Roasted Rack Of Lamb Recipes

RISOTTO OF PUMPKIN WITH ROCKET AND PARMESAN

Steps:

• First, make the pumpkin puree by sweating down the roughly chopped pumpkin in a little olive oil and butter, until it breaks down completely.
• Puree this in a liquidizer and leave until finishing the risotto.
• Wash the rice in cold water and strain off.
• Combine 250ml of chicken stock with 250ml water and season to taste with salt and pepper. Warm the mixture.
• Add risotto to the liquid mixture and blanch for 7 minutes.
• Drain this off and place on a tray to cool down.
• Pan fry the 1cm cubes of pumpkin in a little butter and olive oil until nicely browned and softened.
• To finish the risotto place the rice in a shallow pan and just cover with remaining chicken stock.
• Bring to the boil quickly and cook until nearly all of the stock has evaporated.
• Taste the risotto to see if its cooked, then add the pumpkin puree, sautéed pumpkin dices, rocket, Parmesan, 25g of butter and salt and pepper.
• Mix well, taste for seasoning, adjust and serve.

PUMPKIN RISOTTO

Steps:

• In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

CREAMY BAKED PUMPKIN RISOTTO

Steps:

• Heat oven to 400 degrees F and arrange a rack in the middle.
• Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
• Remove from oven, stir in remaining ingredients, season to taste and serve.

PUMPKIN RISOTTO WITH ROCKET AND ROASTED RACK OF LAMB

Steps:

• Risotto: Pumpkin purée - Cook 300g of the pumpkin cubes with a little bit of water for about 5 to 7 minutes, or until they are soft enough to make a purée (don't use too much water, you don't want water just the pumpkin to make your purée). Put in a blender for 1 minute until you have the purée Roasted pumpkin - roast the rest of the pumpkin cubes with olive oil, salt, pepper and the rosemary and thyme for about 5 minutes. (I like to remove the thyme and rosemary branches after I cook, in this case just use the full branches, it's easier to remove). Keep this and the purée aside for a moment. Now you are ready to cook the risotto, heat the olive oil in a large frying pan, add the onions and fry for about 2 minutes in a medium heat and then add the rice, sauté it for more 2 minutes or until they look translucent (not browned). Pour in the wine and let it bubble up for some moment and then add the pumpkin purée and about two ladles of stock, add some salt and pepper and let it cook in a medium heat for 15 minutes (that will depend on the rice you are using) Now add the roasted pumpkin the parmesan or gruyere cheese and some rocket (rucola) leaves and cook for more 5 minutes, adding more stock as needed until the rice is tender and creamy. Season to taste and serve. Rack of Lamb: Stand the racks of lamb in a china, scatter the garlic thyme and rosemary over the top, and add in some salt and pepper and a little bit of red wine. Leave to marinate for at least 4 hours (or overnight if you have the time). Heat the olive oil in a frying oven proof pan and gently roast all the sides of the rack for 3 to 5 minutes, until you give some colour to the meat. Bring the pan to a pre-heated oven (200°C) for 8 to 10 minutes (depending on the size of the racks). Use your fingers to feel if the meat is rare or well done Bring the pan back to the stove and roast until you have the desired golden colour outside. Carve into cutlets and serve

GARLICKY PUMPKIN RISOTTO

Steps:

• Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured purée. Pour into a bowl and fold in the parmesan.
• Blanch remaining garlic in boiling water for 3 mins, until slightly softened. Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Remove from the heat. You can do this up to 4 hrs in advance.
• Heat oven to 200C/fan 180C/gas 6. Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.
• Make the crispy shallots. Dust them in the flour and shake off excess. Heat 2cm oil in a large pan and fry until light golden brown. Drain and keep warm.
• Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.
• Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins. Serve with a drizzle of pesto and the shallots on top.

PUMPKIN RISOTTO

Steps:

• Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
• While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
• Cut up the spring onions with your scissors.
• Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
• Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
• Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

ROASTED PUMPKIN RISOTTO

Steps:

• Preheat oven to 450° F.
• Carefully cut the kabocha in half and remove the seeds with a spoon.
• Season each half with salt and pepper before placing in the oven.
• Roast for 30-45 minutes on a baking sheet.
• When cooled, scoop out flesh and reserve.
• Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
• Saute the onion to soften (2-3 minutes).
• Add the Arborio rice and coat well with the oil while stirring.
• Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
• Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
• "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
• The risotto should be smooth and shiny.
• IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.

ROAST PUMPKIN AND FETA RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
• Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
• Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
• When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
• Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.