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Ingredientes
- 50 gm skinned hazelnuts
- 125 gm butter softened
- 2 Tbsp. minced fresh parsley
- 1 x salt and freshly grnd black pepper
- 900 gm pumpkin
- 50 gm butter
- 175 gm onion peeled and finely minced
- 2 clv garlic peeled and crushed
- 225 gm arborfo (risotto) rice
- 600 ml warm vegetable stock finely grated zest of 1/2 orange
- 50 gm parmesan cheese freshly grated
Direcciones
- Spread the hazelnuts on a baking sheet. With the grid shelf on the fourth set of runners toast the nuts in the roasting ovenfor 5 - 10 min till golden.
- Allow to cold then chop finely.
- Blend the butter with the minced hazelnuts and parsley.
- Season with pepper to taste.
- Spoon on to a piece of nonstick baking parchment and roll into a sausage shape twisting the paper at both ends.
- Refrigeratein the refrigerator till required.
- Cut the pumpkin in half scoop out the seeds and cut away the skin; there should be about 450g flesh.
- Cut into large dice.
- Heat the butter in a large saucepan on the simmering plate.
- Add in the onion and fry till soft but not brown.
- Add in the diced pumpkin and saute/fry for 5 to 8 min till just beginning to soften.
- Add in the garlic and rice and stir till well mixed.
- Add in the hat stock a ladleful at a time ensuring each addition is absorbed before adding the next.
- This will take about 25 min.
- The risotto is ready when the rice is tender and creamy but still retains some bite; it may not be necessary to add in all of the stock.
- Stir in the orange zest and parmesan; adjust the seasoning.
- Spoon the risotto onto warmed serving plates and top with slices of the hazelnut butter.
- If the pumpkin is very hard you may need to increase the cooking time at sautee stage. Served with a simple salad this is an ideal quick supper. For convenience the hazelnut butter can be made ahead and kept in the refrigerator till required.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 4 servings | |
| Calories 470 | |
| Calories from Fat 374 | 80% |
| Total Fat 42.77g | 53% |
| Saturated Fat 24.99g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 1043mg | 43% |
| Potassium 673mg | 19% |
| Total Carbs 17.86g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.49g | 4% |
| Protein 8.18g | 13% |
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