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Receta Pumpkin Risotto With Hazelnut Butter

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Raciónes: 4

Ingredientes

Cost per serving $3.13 view details
  • 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

  1. 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.
  2. Allow to cold then chop finely.
  3. Blend the butter with the minced hazelnuts and parsley.
  4. Season with pepper to taste.
  5. Spoon on to a piece of nonstick baking parchment and roll into a sausage shape twisting the paper at both ends.
  6. Refrigeratein the refrigerator till required.
  7. Cut the pumpkin in half scoop out the seeds and cut away the skin; there should be about 450g flesh.
  8. Cut into large dice.
  9. Heat the butter in a large saucepan on the simmering plate.
  10. Add in the onion and fry till soft but not brown.
  11. Add in the diced pumpkin and saute/fry for 5 to 8 min till just beginning to soften.
  12. Add in the garlic and rice and stir till well mixed.
  13. Add in the hat stock a ladleful at a time ensuring each addition is absorbed before adding the next.
  14. This will take about 25 min.
  15. 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.
  16. Stir in the orange zest and parmesan; adjust the seasoning.
  17. Spoon the risotto onto warmed serving plates and top with slices of the hazelnut butter.
  18. 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.
  19. 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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