BAKED PUMPKIN RISOTTO

1 cup arborio rice

2 ½ cups chicken or vegetable stock/broth

60g/2oz butter

350g / 12 oz jap or butternut pumpkin, peeled and diced

½ cup finely grated parmesan cheese

cracked black pepper and sea salt

1 tbpn chopped flat-leaved parsley

Preheat oven to 190C/375F. Place rice, stock, butter and pumpkin in an oven-proof dish and cover tightly with a lid or foil. Bake for 30 mins, or until rice is soft. Stir through parmesan cheese, pepper and salt and parsley and serve. Serves 2

HONEY BAKED PUMPKIN RISOTTO

Preheat oven to 220C / 450F

Lay 900g / 60oz of pumpkin, chopped into 1cm cubes on large baking tray and drizzle with 2 tablespoons oil. Season with salt and pepper. Roast for 15mins, then drizzle with ½ tablespoon honey (toss well to coat each piece). Roast for a further 15 mins or until golden.

Place 850ml / 55oz vegetable stock in pan and bring to a simmer.

Cook 1 chopped onion until soft in separate pan, then add 2 finely chopped celery stalks and cook for 1 min. Add 1 tablespoon finely chopped ginger and 1 cup Arborio rice and stir until well combined.

Increase heat, add 2/3 cup white wine and cook until absorbed.

 Add one ladleful of stock and wait until absorbed before adding more, one ladleful at a time.

Cook for 15 mins

Thai Flavoured Chicken Risotto
Heat oil  in pan and cook chicken till brown all over and cooked through.
Heat oil in pan and fry 1/2 brown onion and 2 level teaspoons Thai Red curry paste, until fragrant,  add 1 cup aroborio rice, stir to coat in oil mixture.

Add 1 1/2 cups chicken stock and 200 ml / 7oz of coconut milk, bring to a boil.  

Reduce heat simmer 15 mins or until cooked.  

Stand 10 mins.
Stir in cooked green beans, chicken and chopped coriander.

RISOTTO NAPOLETANA (from Heather)

2 tbpn olive oil

1 large onion, chopped

1 ½ cups arborio rice

425g/ 14oz can tomatoes

3 cups water

10 thin slices spicy salami, chopped coarsely ( I use bacon)

¼ cup sun dried tomatoes, drained

½ cup seeded black olives, sliced

½ cup parmesan cheese

Heat oil in pan; cook onion, stirring until onion is soft.

Add rice; stir about 2 mins or until rice is coated with oil.

Add undrained crushed canned tomatoes and water.

Bring to boil; simmer, covered 15 mins.

Stir in all remaining ingredients just before serving.

BAKED PUMPKIN RISOTTO (from Heather)

1 cup arborio rice

2 ½ cups chicken or vegetable stock

60g/2oz butter

350g / 12 oz jap or butternut pumpkin, peeled and diced

½ cup finely grated parmesan cheese

cracked black pepper and sea salt

1 tbpn chopped flat-leaved parsley

Preheat oven to 190C/375F.

Place rice, stock, butter and pumpkin in an oven-proof dish and cover tightly with a lid or foil.

Bake for 30 mins, or until rice is soft.

Stir through parmesan cheese, pepper and salt and parsley and serve.

This is an easy version of risotto. While it doesn’t have the creamiest texture, it is still pretty good !

BAKED RISOTTO

Preheat the oven to 150C / 300F. Put a 5L ovenproof dish with lid in the oven.

Heat 60g butter in a large saucepan over medium heat. Stir in 1 thinly sliced leek and cook for 2mins. Add 2 chopped chicken breasts and stir for 3 minutes. Toss in 2 cups of risotto rice and stir for 1 minute. Add ¼ cup white wine and 1.25 L / 40oz chicken stock (can use ½ stock and ½ water) and bring to the boil.

Pour into ovenproof dish and cover. Cook for 30 mins, stirring half way through. Remove from oven and stir in 1/3 cup grated parmesan and 2 tablespoons finely chopped thyme.

Variations : add grated pumpkin, zucchini or carrots, mushrooms, cherry tomatoes, asparagus and/or onion.

This is one of our favourite recipes …

Cheesy Tomato Risotto

Melt 25 g/1oz butter in pan over low heat. Add 1 chopped onion, 1 carrot chopped into small cubes, chopped bacon, 1 chopped leek and 1 zucchini/courgette chopped into small cubes. Cook over low heat, stirring for 8 minutes. Add 1 cup arborio rice and stir until well coated. Add 450ml/2 cups chicken stock and  a 400g/14oz can of tomatoes. Bring to the boil, return heat to low and cook for 15 minutes. Stir in 50 g/2oz grated cheddar and allow to stand for 5 mins. Serve topped with additional grated cheese.

You can add any other vegetables you like and substitite ham, chorizo etc for the bacon.