Tuesday, December 15, 2009

Pumpkin risotto two ways

Continuing with my carb fest I made a pumpkin risotto last night because I had some pumpkin to use up. I wanted to make a baked risotto so I based my risotto on this recipe from Vegan Yum Yum. I have actually made that recipe before to the letter & it is delicious. I left out the tomatoes & herbs & added in roasted pumpkin & lots of fennel seeds. However given that my brain is not working so well at the moment as soon as I put the risotto in the oven & closed the door I realised I had used sushi rice rather than arborio rice but it still worked ok. Also, I should have added in the pumpkin later because it kind of turned to mush. I served it with a salad & it was quite nice but I am finding pumpkin super sweet at the moment.

I had heaps of risotto let over today so I made arancini. I shaped the risotto into balls, put a chunk of garlic & herb cheezly in the middle & rolled the balls in breadcrumbs mixed with nooch. I panfried these in a little bit of olive oil & then finished them off in the oven. I actually preferred the risotto this way & I had them with a salad of lettuce, roasted red capsicum, chickpeas & mango.

1 comment:

  1. I love roast pumpkin risotto! I like to add a little of the pumpkin earlier, specifically so it goes mushy, and then the rest closer to the end.