A Man cooked my tea for me tonight. He had the day off work, whereas I was both working and doing school work for tomorrow, so I appreciated not having to do it! He also carved the pumpkin which is sitting in our living room. We’ve had no trick or treaters, which is just as well given that I had bought no provisions for such an occasion 🙂 Anywho, I hope everyone’s been enjoying hallowe’en as much as I enjoyed my seasonal dinner! This can easily be made veggie, if you use vegetable stock instead of chicken.
1 small pumpkin
1 small red onion, diced
2 cloves of garlic
1 courgette, sliced
1 green pepper, sliced
Sage (fresh for preference, but A Man used dried)
Safflower (for colour)
White wine (optional, though it really brings out the flavour of the dish)
Hot chicken stock (made in the same way as the duck stock, though pre-made chicken or vegetable stock will do the trick)
- Dice your pumpkin, or scoop out the flesh if you plan to carve it. This results in a less chunky risotto, but still works well.
- Fry the onion in butter and olive oil with the crushed garlic. Add the pumpkin, courgette and pepper, sage and safflower. Fry until starting to soften.
- Add the rice and stir to coat in butter and turn the heat down low. Gradually add in stock and white wine, stirring occasionally.
- Test the rice after each time it has absorbed the liquid. I haven’t given any amounts, as it’s difficult to know how much was used. Once cooked, the rice should be soft, but still slightly al dente. If you run out of wine and stock, hot water does the trick at a pinch.
- Add a handful of frozen peas and cook until just heated through. Serve the risotto with parmesan, if you have any. We didn’t, but salt and pepper was just as good 🙂