highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric in [community profile] omnomnom
So I accidentally tipped WAY TOO MUCH rosemary into the first stage of a recipe that called for thyme, and the result was amazing.


This recipe is: vegetarian, gluten-free
This recipe could be: vegan, dairy-free if you leave out the cheese (and I've been eating it cheeseless as leftovers: the pumpkin makes it creamy and delicious enough that you don't miss the cheese)

This recipe requires: faffing about with both pans and oven trays. Time. Not too much brain, IMHO, but I'm a weirdo who cooks risotto on auto-pilot



1 small pumpkin/squash thing. I had a potimarron, which I've never seen outside of Europe. Half a butternut should do it. A wedge of jap pumpkin*, possibly, but I don't like the texture of them so much.
200 grams arborio rice, or thereabouts
750 ml stock, or thereabouts (vegetable or chicken. Beef would be weird)
Generous amounts of olive oil
More dried rosemary than you think you need. More than 1 tsp. Less than 1.5 tablespoons, that left too much in the pan.
1 onion
4 cloves garlic
2 blocks frozen spinach
Parmesan cheese or similar, grated to serve

* This is the painfully racist name for the most common type of large pumpkin in Australia. It has green skin. Sometimes called, by those wishing to avoid painful racism, jack pumpkins, but not in fact the things you make jack-o-lanterns out of.

1. Skin, deseed, and dice your gourd. This stage will have you swearing and regretting your life choices. Reduce your edible bits of gourd to pieces no bigger than half an inch.
2. Toss squash in a baking tray with rosemary and oil. Roast for 30-40 minutes or until cooked and browning at the edges of the smaller bits.
3. Meanwhile, dice the onion and garlic. Sautee in oil for a few minutes. Add rice and stir to coat.
4. Begin adding stock in amounts of about 150ml at a time. Keep doing this for 30-45 minutes, until rice is fluffy and sticky.
5. Tip in the squash, rosemary-squash-oil, and the couple of blocks of frozen spinach. Stir through until spinach is defrosted. Some of the squash will go smushy and mix with the risotto, but leave some chunks.
6. Serve with cheese. Nom.

Adapted from a recipe in Jack Monroe's 'A Year in 120 Recipes'.

on 2015-10-31 05:15 pm (UTC)
undomielregina: Rusyuna from the anime Grenadier text: "Grenadier" (Default)
Posted by [personal profile] undomielregina
I think the type of pumpkin you mean is known as kabocha in the USA, which is the Japanese name for it. This thing, right? http://www.thekitchn.com/kabocha-squash-pumpkins-sweeter-cousin-ingredient-intelligence-57871 If so, they're delicious and a great choice for risotto.

This recipe looks tasty.

on 2015-10-31 05:36 pm (UTC)
undomielregina: Rusyuna from the anime Grenadier text: "Grenadier" (Default)
Posted by [personal profile] undomielregina
Interesting and good to know! Thanks!
Edited on 2015-10-31 05:36 pm (UTC)

on 2015-10-31 06:26 pm (UTC)
alias_sqbr: Asterix-like magnifying glass over Perth, Western Australia (australia 2)
Posted by [personal profile] alias_sqbr
I've usually seen them called "Japanese pumpkins" which is much better imo!

(Would comment on the recipe but rosemary is not my thing)

on 2015-10-31 07:07 pm (UTC)
alias_sqbr: the symbol pi on a pretty background (Default)
Posted by [personal profile] alias_sqbr

Right, but I don't think it's racist then, just innaccurate. Like Turkeys aren't from Turkey, French Fries aren't neccesarily from France etc. It's just a name.

on 2015-11-04 05:27 am (UTC)
alias_sqbr: the symbol pi on a pretty background (Default)
Posted by [personal profile] alias_sqbr

Huh. Googling implies we're actually talking about different kinds of pumpkin! The ones you're talking about seemed to be called Kent here in Perth, and "Japanese" pumpkins are something else. So NEVER MIND ME.

on 2015-11-01 02:29 am (UTC)
wendelah1: (Default)
Posted by [personal profile] wendelah1
This sounds delish. I wonder if I could avoid the entire seeding, cutting, etc. and use frozen butternut squash. You're using frozen spinach, so I'm thinking that might work for the squash, too. It wouldn't be roasted but it would be easy.

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