Roast Pumpkin Risotto Jamie Oliver Recipes

ROASTED TOMATO RISOTTO

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• With a knife, cut the cores out of the tomatoes, then place cut side down in a snug-fitting baking dish with the whole garlic bulb, and scatter over the thyme sprigs.
• Drizzle with 1 tablespoon of oil, season with sea salt, and roast for 1 hour, or until starting to burst open (the juices will add game-changing flavour later on).
• Bring the stock to a simmer. Peel and finely chop the onion and fennel, reserving any herby tops, then place in a large, high-sided pan on a medium heat with 1 tablespoon of oil and 1 knob of butter.
• Cook for 10 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes. Pour in the vermouth and stir until absorbed.
• Add a ladleful of stock and wait until it's been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked - it will need 16 to 18 minutes.
• Beat in the remaining knob of butter, finely grate and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 2 minutes so the risotto becomes creamy and oozy.
• Divide the risotto between warm plates, place a tomato in the centre with a little sweet garlic and the herby fennel tops, then drizzle over the tasty tomato juices.

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.

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.

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