Autumn Experience (tm) risotto
Oct. 16th, 2017 10:06 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomI made this last night and it was an Experience.
This recipe requires: a moderate amount of faffing about with dishes on a hot stove; some chopping; ideally an oven
This recipe is: gluten free,
This recipe could be: meat/pork free (leave out the bacon; maybe fiddle with the spices a little); dairy free (leave out the cheese, swap butter for oil)
What you need:
1 apple, diced
100g bacon or lardons
About 25 g butter (or margarine)
A splash of olive oil
A dash of nutmeg
1 onion (red particularly good), diced
2 cloves garlic
3/4 cup risotto rice
About 1/3 cup apple cider vinegar
1 stock cube
Water (about 1.5 cups, but use discretion)
Diced pumpkin or other orange gourd, maybe 150-200 grams (I had half a potimarron)
Rosemary
Another splash of olive oil
1. Place the butter in the pot, and sauté the apples until lightly caremalised. Add nutmeg during this process. Remove apples to a separate plate.
2. Fry the bacon or lardons to crispy.
3. Meanwhile, place the pumpkin/squash in a baking tray, drizzled with olive oil and rosemary. Bake at 150 degrees until soft and browning at the edges (I was working from par-cooked and frozen, so I can't give you an exact time reference. Probably 30-40 minutes? Turn up to 180 if you're short on time. Or take a leaf out of my book and par-cook in the microwave first)
4. Remove bacon/lardons from pan, add a splash more oil, and sauté the onions and garlic 2-4 minutes.
5. Add rice and stir to coat.
6. Add cider vinegar, crumble in the stock cube, and stir until vinegar is largely absorbed
7. Add water in about 1/3 cup portions at a time, stirring occasionally.
8. When the pumpkin is done, tip it into the rice mix and stir - you want the pumpkin to retain some structure but some of it to crumble off and mix with the risotto proper
9. When rice is cooked through, add back in the apple and bacon.
10. Serve with parmesan on top. Rejoice!
Makes 3-4 servings
This recipe requires: a moderate amount of faffing about with dishes on a hot stove; some chopping; ideally an oven
This recipe is: gluten free,
This recipe could be: meat/pork free (leave out the bacon; maybe fiddle with the spices a little); dairy free (leave out the cheese, swap butter for oil)
What you need:
1 apple, diced
100g bacon or lardons
About 25 g butter (or margarine)
A splash of olive oil
A dash of nutmeg
1 onion (red particularly good), diced
2 cloves garlic
3/4 cup risotto rice
About 1/3 cup apple cider vinegar
1 stock cube
Water (about 1.5 cups, but use discretion)
Diced pumpkin or other orange gourd, maybe 150-200 grams (I had half a potimarron)
Rosemary
Another splash of olive oil
1. Place the butter in the pot, and sauté the apples until lightly caremalised. Add nutmeg during this process. Remove apples to a separate plate.
2. Fry the bacon or lardons to crispy.
3. Meanwhile, place the pumpkin/squash in a baking tray, drizzled with olive oil and rosemary. Bake at 150 degrees until soft and browning at the edges (I was working from par-cooked and frozen, so I can't give you an exact time reference. Probably 30-40 minutes? Turn up to 180 if you're short on time. Or take a leaf out of my book and par-cook in the microwave first)
4. Remove bacon/lardons from pan, add a splash more oil, and sauté the onions and garlic 2-4 minutes.
5. Add rice and stir to coat.
6. Add cider vinegar, crumble in the stock cube, and stir until vinegar is largely absorbed
7. Add water in about 1/3 cup portions at a time, stirring occasionally.
8. When the pumpkin is done, tip it into the rice mix and stir - you want the pumpkin to retain some structure but some of it to crumble off and mix with the risotto proper
9. When rice is cooked through, add back in the apple and bacon.
10. Serve with parmesan on top. Rejoice!
Makes 3-4 servings
no subject
on 2017-10-16 11:37 am (UTC)A tip for my fellow dairy allergy sufferers: adding a teaspoon of white miso to the dish at the stage where you add the vinegar (or wine, in a standard recipe) provides a similar savory zing to the parmesan cheese.