Next Add In The Rice And Thoroughly Stir So All The Rice Is Coated In The Butter Recipe

Name: Next Add In The Rice And Thoroughly Stir So All The Rice Is Coated In The Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Small pumpkin roughly chopped and roasted; 1 Glug of olive oil; Generous sprinkle of sea salt and freshly ground black pepper; 2 Shallots finely diced; 2 Cloves of garlic crushed and finely diced; 7-10 Sage leaves finely chopped; 2 Large knobs of butter; 3 cups Alborio/Carnaroli rice; 1 Small glass of white wine; 2 pints Good quality vegetable stock; 20-30 grams Taleggio Di Grotta (Depending on how strong you want it to be in the dish); 1 Extra knob of butter to finish; 2 handfuls Of good quality peppery rocket; 1 handful Radish sprouts; Extra freshly ground black pepper; Drizzle of extra virgin olive oil

Servings: persons

1/2 Small pumpkin roughly chopped and roasted
1 Glug of olive oil
Generous sprinkle of sea salt and freshly ground black pepper
2 Shallots finely diced
2 Cloves of garlic crushed and finely diced
7-10 Sage leaves finely chopped
2 Large knobs of butter
3 cups Alborio/Carnaroli rice
1 Small glass of white wine
2 pints Good quality vegetable stock
20-30 grams Taleggio Di Grotta (Depending on how strong you want it to be in the dish)
1 Extra knob of butter to finish
2 handfuls Of good quality peppery rocket
1 handful Radish sprouts
Extra freshly ground black pepper
Drizzle of extra virgin olive oil

1
Begin by pre heating the oven to 190 degrees Celsius. Roughly chop the pumpkin, leaving the skin on but scrapping out all seeds and place on a baking tray with glug of oil and a generous sprinkle of seasoning. Roast for 20-25 minutes or until soft and beginning to golden and set to one side.
2
Begin making your risotto by adding your finely chopped shallots, garlic and sage to a large pan along with your butter and gently cook over a low heat for 4-5 minutes until the shallots are soft and translucent.
3
Next add in the rice and thoroughly stir so all the rice is coated in the butter, stir for a minute or so and then add in the white wine, increasing the heat slightly and continuing to stir. From here gradually begin to add in the stock, stirring the whole time while the rice absorbs the liquid (this takes some arm work). Once all the stock has been used up and the rice still has a slight bite to it you can then add in the roasted pumpkin, mushing it up slightly as you add it. Gradually add in the Taleggio tasting as you go so you ensure you add according to your taste preference.
4
Just before serving add in your rocket and garnish with a sprinkle of radish shoots, black pepper and a drizzle of extra virgin olive oil.

1994

kcal

Calories

137

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 Small pumpkin roughly chopped and roasted, 1 Glug of olive oil, Generous sprinkle of sea salt and freshly ground black pepper, 2 Shallots finely diced, and more.

Yes, Next Add In The Rice And Thoroughly Stir So All The Rice Is Coated In The Butter falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Next Add In The Rice And Thoroughly Stir So All The Rice Is Coated In The Butter

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