Miriam SpiceTraveller

Preparation

1.   Cut the squash in smaller chunks and remove the seeds, sprinkle with salt and   pepper and drizzle with olive oil.

2.   Roast the squash quarters for about 40 minutes or until soft, flesh should get a nice dark golden colour [oven temp 200 C]. When done, scoop out the flesh with a big spoon and mash with a fork or put in a blender for a few seconds, don’t overdo it as you don’t want a pumpkin soup, it needs to have some chunks. Keep it in a bowl

3.   Add some oil in a pan and fry onions and celery for 2 minutes, add the rice and fry for another 1-2 minutes and then add garlic and fry for 20 seconds, pour wine and stir well making sure rice does not stick to the pan.

4.   Add chicken cube and stir until dissolved.Cook on medium heat for another 5 minutes and add water as required.

5.   Add pumpkin mixture to the risotto and cook for 10-15 minutes, stir often and make sure it doesn’t stick to the pan.

6.   Five minutes before the end add parmesan cheese and butter, stir well and remove from the heat.Leave it to rest for 10 minutes.

Mushrooms:

  1. Cut mushrooms in small pieces, use dark mushrooms, like chestnut. 
  2. In a frying pan add some olive oil and quickly fry finely chopped onion, then add mushrooms, some seasoning and fry for 3-4 minutes. 
  3. Remove from the heat. Serve pumpkin risotto with mushrooms on top to create Halloween black and orange theme :)

 

Halloween pumpkin/squash risotto

Halloween pumpkin/squash risotto

Halloween pumpkin/squash risotto

Halloween pumpkin/squash risotto

Ingredients:

  • 1/2 small pumpkin
  • 1 butternut squash
  • 1 large onion – finely chopped
  • 1 clove of garlic
  • 1/2 celery – finely chopped
  • 250 g arborio rice
  • 50g butter
  • 100ml white wine
  • 1 chicken cube
  • black pepper, salt to taste
  • 50-100g parmesan, grated
  • 10 small/medium mushrooms
  • 1/2 onion [for mushrooms]
  • olive oil