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
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pro VIpPeR rSa
[email protected]This recipe seems a bit complicated. I'm not sure if I'm up to the challenge.
Edet ime
[email protected]I can't wait to try this recipe! It looks delicious.
Asif Babar
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Khadyja Sowe
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The risotto was delicious and the lamb was tender.
Joes littlesis
[email protected]This dish was amazing! The pumpkin risotto was creamy and flavorful, and the lamb was cooked perfectly.
Haider yousafzai
[email protected]The lamb was a bit overcooked for my liking. I prefer it to be more medium-rare.
Austine Okumu
[email protected]This dish was a bit too rich for my taste. The pumpkin risotto was very heavy.
Liza Held
[email protected]The roasted rack of lamb was cooked to perfection. It was tender and juicy.
prya sherpa
[email protected]I loved the vibrant color of the pumpkin risotto. It was a beautiful dish to serve.
Ahmed Mobasher
[email protected]This dish was a bit more challenging to make than I expected, but it was worth it in the end. The risotto was perfectly cooked and the lamb was delicious.
Jack Russell
[email protected]The combination of pumpkin and lamb was unexpected but worked really well. The risotto was rich and creamy, and the lamb was tender and juicy.
Shohel jess
[email protected]This pumpkin risotto was a hit with my family! The roasted rack of lamb was cooked perfectly and the risotto was creamy and flavorful. Will definitely be making this dish again.