FJG Pumpkin Week – Day 4, Pumpkin Risotto
30 October 2014 by Marketing Team
After a fantastically well balanced and healthy start to the week with our FJG Winter Warmer (pumpkin and lentil soup with a hint of spice), a mood of slight indulgence has set in. The pumpkin has been flaunting its versatility and our Pumpkin loaf, with its festive spices, has started getting us in the mood for that big event in December (which cannot be discussed until at least November). Yesterday, our Pumpkin and chocolate chip cookies made for a fantastic alternative to dishing out sweets on Halloween to little trick or treaters. Or, as we found, were great when you ate the entire batch. In which case ‘eaters beware’, you may well turn into a pumpkin. Remember, as always we want to hear any suggestions that you may have and even better would be photos of your pumpkin culinary accomplishments.
Day 4 – Pumpkin risotto
Today we have drawn inspiration from two gastronomic heavy-weights to deliver a recipe which will once again fall into the comfort food zone. However, as the weather turns we are only responding to the basic needs of the masses and delivering food that will keep you warm on the inside. So today, with thanks to Jamie Oliver and Nigella Lawson, we present a risotto like no other.
Ingredients – Serves 3 comfortably or 2 very hungry people.
1 Small pumpkin, peeled and seeded, cut into 1cm cubes.
6 slices of pancetta (or just smoked bacon)
1 onion, chopped
200g of Arborio rice
600ml Chicken Stock (hot)
100 ml dry white wine
2 tablespoons mascarpone cheese
1 tablespoon of oregano (fresh and chopped)
1 – First we want to get the pancetta/bacon cooked. So in an oven (180°C) bake it for roughly 10-12 minutes until crispy. Once it has cooled break it up into little pieces.
2 – In a wide pan, sauté the onions and pumpkin for 5 minutes with olive oil. Stir in the rice and the white wine and reduce until all liquid is absorbed.
3 – Now start adding the stock intermittently, most likely in 4-6 batches. With each batch of stock poured over the rice, ensure you are stirring constantly. Once the majority of the liquid has been absorbed, simply repeat the process, making sure you are stirring at all times.
4 – Once all the stock has been absorbed, add the pancetta, mascarpone and oregano. Season and serve, another great pumpkin dish created.
The FJG Foundation is our charity raising monies for small youth and children’s organisations within the local community. It was established in 2012, and has a cookbook available for sale which is full of homemade recipes inspired, created and photographed by the staff. All proceeds of the book go to FJG Foundation and they make a fantastic present/Christmas stocking filler for only £5 or indeed a donation. Please email Penny Hepburn at PHepburn@fjg.co.uk to get your book today.
Thank you to all our FJG bakers for helping us to raise an amazing £165 for this year's @EasternLegal… https://t.co/smVFwBNM3j2 days