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1
Risotto:
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2
Pumpkin puree - Cook 300g of the pumpkin cubes with a little bit of water for about 5 to 7 minutes, or until they are soft enough to make a puree (don't use too much water, you don't want water just the pumpkin to make your puree). Put in a blender for 1 minute until you have the puree
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3
Roasted pumpkin - roast the rest of the pumpkin cubes with olive oil, salt, pepper and the rosemary and thyme for about 5 minutes. (I like to remove the thyme and rosemary branches after I cook, in this case just use the full branches, it's easier to remove). Keep this and the puree aside for a moment.
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4
Now you are ready to cook the risotto, heat the olive oil in a large frying pan, add the onions and fry for about 2 minutes in a medium heat and then add the rice, saute it for more 2 minutes or until they look translucent (not browned).
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5
Pour in the wine and let it bubble up for some moment and then add the pumpkin puree and about two ladles of stock, add some salt and pepper and let it cook in a medium heat for 15 minutes (that will depend on the rice you are using)
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6
Now add the roasted pumpkin the parmesan or gruyere cheese and some rocket (rucola) leaves and cook for more 5 minutes, adding more stock as needed until the rice is tender and creamy. Season to taste and serve.
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7
Rack of Lamb:
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8
Stand the racks of lamb in a china, scatter the garlic thyme and rosemary over the top, and add in some salt and pepper and a little bit of red wine. Leave to marinate for at least 4 hours (or overnight if you have the time).
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9
Heat the olive oil in a frying oven proof pan and gently roast all the sides of the rack for 3 to 5 minutes, until you give some colour to the meat.
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10
Bring the pan to a pre-heated oven (200u00b0C) for 8 to 10 minutes (depending on the size of the racks). Use your fingers to feel if the meat is rare or well done
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11
Bring the pan back to the stove and roast until you have the desired golden colour outside.
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12
Carve into cutlets and serve
