Risotto with roasted Potimarron
Today I was supposed to be at the University ... still few weeks to go and finally it will be over. But instead I am here home with a huge headache and feeling tired after the emotionally intense week at work. So I post a recipe to forget my headache!
Pumpkin is something I discovered after I left Italy ... I think I have already talked about it in an earlier post. Well, last year I discovered potimarron ... or actually it was this year. I wonder how many have bought a strange looking squash (family name for pumpkin, courgette, etc) looking like a big orange pear and thinking it was a pumpkin. I did .... and I cooked normally. Delicious but super heavy! Hu!
Well, this year I discovered it is actually the potimarron .... since then I realized I needed to chang the way we cook it. The result is spectacular. This squash is thick and packed with taste. Like the name suggests kind of pumpkin (poti) and chestnut (marron). This recipe for risotto is for me simply the best way I have found to prepare it with potimarron where the oven roasting is not optional, but is needed to reduce the pulpiness of the squash while brigngin out its aromatic taste .... add the pecorino di Fossa and a nicely aged Chateauneuf-de-Pape... and here it is, the (erroneously) pumpkin risotto Elke consider the best she ever had!
What a compliment from my sweet wife!!! I hope you will enjoy it as well.
PS: Can be also frozen ... once defrosted it will still be packed with flavor :-)
Pumpkin is something I discovered after I left Italy ... I think I have already talked about it in an earlier post. Well, last year I discovered potimarron ... or actually it was this year. I wonder how many have bought a strange looking squash (family name for pumpkin, courgette, etc) looking like a big orange pear and thinking it was a pumpkin. I did .... and I cooked normally. Delicious but super heavy! Hu!
Well, this year I discovered it is actually the potimarron .... since then I realized I needed to chang the way we cook it. The result is spectacular. This squash is thick and packed with taste. Like the name suggests kind of pumpkin (poti) and chestnut (marron). This recipe for risotto is for me simply the best way I have found to prepare it with potimarron where the oven roasting is not optional, but is needed to reduce the pulpiness of the squash while brigngin out its aromatic taste .... add the pecorino di Fossa and a nicely aged Chateauneuf-de-Pape... and here it is, the (erroneously) pumpkin risotto Elke consider the best she ever had!
What a compliment from my sweet wife!!! I hope you will enjoy it as well.
PS: Can be also frozen ... once defrosted it will still be packed with flavor :-)
Labels: main course, potentially vegetarian, risotto
posted by The Food Traveller at 4:17 PM
13 Comments:
Very tempting! :P
I also discovered pumpkin just few month ago thanks to Alex, who gave me a delicious soup recipe.
Since I adore risotto, I'll give it a try with this recipe of yours, which looks so yummi! ^_^
Fijn zondag! ^_^
E tu dici che non e' niente di speciale?
Gia' per gli ingredienti usati e' un gioiellino..mh dve essere cosi' cremoso..ne mangerei un bel piattino
A presto..
E' buonissimo. Questo e sicuro!
Grazie/Bedankt e buon inizio di settimana!
The risotto looks so luscious, rich and yummy. I must say i've never tried the kind of "poti" u are talkin about.With the combination of chestnuts and pecorino i'm guessing this would be a very creamy and dense risotto and a small portion would just fill u up.I'd love to eat what your lovely wife has prepared there.
It is dense and creamy. But the roasting in the oven makes it less heavy ... Potimarron is also called Hokkaido pumpkin, originally asian. If you google it oyu will see how it looks.
Ciao
(PS: You mean the cheesecake of my wife? I actually made it in the end :-) Soo to be posted)
Ma ciaoooo!!! é veramente un paicere per me conoscerti!!!! sono stata tantissimo per cercare di tradurre e capire cosa hai scritto ah ah ah poi per fortuna ho visto che la ricetta l'hai scritta in italiano ed è stato un sospiro di sollievo per me perchè questo risotto io lo voglio e voglio prepararlo senza nessuna possibilità di incomprensione!!!!! Ti mando un bacio grandissimo, piacere ancora di conoscerti!! smack!!
Ciao viviana - si le ricette le metto in doppia lingua e (tra un po in tripla con olandese). I post sono ancora solo in Inglese perche' non mi sono ancora deciso a fare tutto bilingua ... si puo sempre provare a usare babelfish.altavista.com ... Chissa come il mio english verrebbe tradotto :-) Ciaooo
mmhhh... questo risotto così cremoso col pecorino e la zucca mi ispira assai! da che ho il blog, ho capito che amo i risotti più di tutto. ciao ciao!!
can I replace pecorino di fossa with another cheese? thanks
chaos - you could use a mature cheese (possibly from sheep milk) which is somewhat piquant and maybe add a pinch of finely chopped thyme. It should give a similar taste.
Mmmmm! I need to try this I love risotto. Thanks for the visit!
Io questo tipo di zucca lo uso tantissimo, ed è decisamente super rispetto alle nostre tradizionali zucche "marine" (io sono veneta).
Ottima ricetta e delizioso blog!
Ciao
Elisabetta - ciao e grazie per passare di qui ... se solo avessi piu' tempo posterei piu spesso !!!
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