Updated: 10/19/2016 4:02 PM | Print Story |  Email

Pumpkin Risotto

Making the perfect risotto can be tricky.  Laurie Crowell from Golden Fig says the trick fro making the perfect risotto comes down to the temperature of a specific ingredient – the stock.

Pumpkin Risotto (Using Blue Jarrahdal Pumpkin)

1 TB olive oil or butter
2 slices thick cut bacon - chopped
1 onion- chopped
1 C Arborio rice
4-5 C chicken or veggie stock (have this heating in a saucepan)
2 C roasted squash or pumpkin cubes (we are using Jarrahdal Blue Pumpkin)
salt and pepper to taste
Parmesan for topping

In wide bottomed pan melt butter and cook chopped bacon
Add onion and cook until almost translucent
Add Arborio rice and toast a minute or two
Sprinkle in a little salt and a good dose of black pepper

Add 3/4 C stock, stir. When all liquid is almost absorbed, stir in another 3/4 C stock. Carry on with occasional stirs and additions of stock. When rice is almost done, stir in roasted squash and another portion of stock. Carry on with the stock additions until rice is tender and squash is heated.

Let sit a few minutes before serving. Top with a fresh shave of parmesan cheese.


Pumpkin Sage Soup (using Rouge Vif d'etampes Pumpkin)

2 TB olive oil or butter
2 onions- chopped
4 C cubed squash (try to make them relatively uniform so they cook at the same rate)
4-6 sage leaves
salt and pepper to taste
4 C chicken stock
pinch of fresh nutmeg

Saute onions in olive oi until almost translucent
Add pumpkin, sage, salt and pepper and cook 10 minutes over medium heat
Add stock and simmer until pumpkin is tender
Let cool slightly and puree in batches in your blender or use a stick blender
Stir in ground nutmeg, taste seasoning and serve.


Roasted Curried Squash (Using Blue Hubbard Squash)

4 C Peeled and cubed squash
2-3 TB olive oil
1 tsp Curry Powder
sea salt- to taste

Preheat oven to 425
Toss cubed squash with curry powder, olive oil and sea salt
Roast until tender (depending on cube size this will take anywhere from 1/2 hour to 45 minutes)