It's been two weeks since I posted a Tuesday Night Vego Challenge, so I was determined to post one today. We've switched all our white rice for brown and it's been a good decision. We're eating less and feeling better for it. Tonight I'm using a Barbara pumpkin, which is a cross between a butternut and a jap (two of my favourite varieties). I've left some of the skin on for extra colour and goodness.
Pumpkin Risotto with Brown Rice
The creamy consistency of risotto comes from the starch of the rice, plus a good amount of butter and cheese added at the final stage of cooking. I've left out the butter, and the pumpkin adds to the sauce. The longer you leave this to cook, the creamier it will be - mine took about an hour. Stir, stir, stir!
1 tbsp olive oil
1 onion, finely diced
1 tap crushed garlic
1 cup medium grain brown rice
1 glass white wine
400g diced pumpkin
1L vegetable stock
Freshly ground pepper
A handful of fresh thyme
½ cup grated pecorino cheese
Heat the oil in a heavy bottomed pan over a medium heat. Add garlic and onion ans saute until the onion is soft. Add the rice and gently fry the rice for 3 minutes. Add the wine and cook until it has been absorbed. Continue cooking and stirring, adding spoonfuls of stock gradually. Halfway through the cooking, add the pumpkin, pepper and thyme. Stir the risotto often to tease out as much starch as possible. When the rice is cooked and the pumpkin is a little overcooked, stir through the cheese. Put the lid on the pot and take off the heat. Let the risotto sit for 5 minutes to rest before serving. Serve with an extra sprinkle of pecorino on top.
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| Oozy Risotto with Brown Rice is possible! |
The creamy consistency of risotto comes from the starch of the rice, plus a good amount of butter and cheese added at the final stage of cooking. I've left out the butter, and the pumpkin adds to the sauce. The longer you leave this to cook, the creamier it will be - mine took about an hour. Stir, stir, stir!
1 tbsp olive oil1 onion, finely diced
1 tap crushed garlic
1 cup medium grain brown rice
1 glass white wine
400g diced pumpkin
1L vegetable stock
Freshly ground pepper
A handful of fresh thyme
½ cup grated pecorino cheese
Heat the oil in a heavy bottomed pan over a medium heat. Add garlic and onion ans saute until the onion is soft. Add the rice and gently fry the rice for 3 minutes. Add the wine and cook until it has been absorbed. Continue cooking and stirring, adding spoonfuls of stock gradually. Halfway through the cooking, add the pumpkin, pepper and thyme. Stir the risotto often to tease out as much starch as possible. When the rice is cooked and the pumpkin is a little overcooked, stir through the cheese. Put the lid on the pot and take off the heat. Let the risotto sit for 5 minutes to rest before serving. Serve with an extra sprinkle of pecorino on top.
4 comments:
I have a particular heavy-bottomed pot in which I can make risotto without stirring it (basically just stirring at the beginning and walking away)....it tastes pretty much the same as when I stir it. Maybe it is a magic pot :P
I hate to say it, but this is screaming out for a Thermomix. I quite like making risotto, but with brown rice the self-stirring feature would be mighty nice.
You wouldn't need to tell me what the pumpkin is a cross between - that's very funny how it's exactly the shape of a butternut but the colouring of a jap ;P
@L - I'm sure a thermomix would work wonders, and the pressure cooker might help it along too, but there is something very calming about stirring a pot of risotto (esp if you are drinking the same wine that went into it).
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