Risotto with roasted Potimarron
Serves: 4 as min course or 8 as a starter
FlexiPoints: 5 or 2.5
Suggested wine: use the same (not too young) Chateauneuf-de-Pape from the cooking !!
Special equipment: none
Difficulty: Easy
Time: 80'
Ingredients:
200g arborio rice
1/2 potimarron squash (hokkaido pumpkin)
2 large cloves of smoked garlic
1 glass Chateauneuf-de-Pape
800ml light chicken stock (at least)
20g pecorino di Fossa in one piece
Fruity olive oil
Salt and pepper to taste
Ingredient replacement:
Arborio rice -> a good rice for risottos
Pecorino di Fossa -> A spicy mature hard sheep cheese with taste of sheep milk and herbs like thyme and rosemary
Ingredient note: The potimarron is a small squash (between half and two kilos) which resembles a pumpkin but with one extremity coming out. It is meatier, denser and with a taste somewhat recalling the chestnut. In fact, its name comes form the french word marron or chestnut! I find this squash really different and requiring more liquid in the cooking ... if you use it to replace pumpkin, you will find the result very heavy!!
How-to:
1. Remove the seeds of the potimarron. Chop it in big chunks. Season with some oil, salt and pepper. Bake on a metallic tray at 180C for 30’ turning once or twice. Let cool down. Peel and chop somewhat. There should be about 450g of pulp.
2. Half on garlic clove and thinly slice the other. Chop the pecorino in small cubes.
3. Sauté the halved garlic in 3 tbsp of oil until it gets golden or 2’. Add the thin slices of garlic and let it take quickly some color. Add the rice and let stir fry for 2’ more.
4. Add the wine the let it evaporate. Add the roasted potimarron, stir well. Add two cups of stock and let simmer. Add more stock when needed until the rice is not cooked. Since the squash will absorb quite some water, you might need all the stock. Stir well in order to get a creamy consistency.
5. Remove from the heat. Stir in the pecorino, some salt and abundant pepper. Let cool down for few minutes and serve.
FlexiPoints: 5 or 2.5
Suggested wine: use the same (not too young) Chateauneuf-de-Pape from the cooking !!
Special equipment: none
Difficulty: Easy
Time: 80'
Ingredients:
200g arborio rice
1/2 potimarron squash (hokkaido pumpkin)
2 large cloves of smoked garlic
1 glass Chateauneuf-de-Pape
800ml light chicken stock (at least)
20g pecorino di Fossa in one piece
Fruity olive oil
Salt and pepper to taste
Ingredient replacement:
Arborio rice -> a good rice for risottos
Pecorino di Fossa -> A spicy mature hard sheep cheese with taste of sheep milk and herbs like thyme and rosemary
Ingredient note: The potimarron is a small squash (between half and two kilos) which resembles a pumpkin but with one extremity coming out. It is meatier, denser and with a taste somewhat recalling the chestnut. In fact, its name comes form the french word marron or chestnut! I find this squash really different and requiring more liquid in the cooking ... if you use it to replace pumpkin, you will find the result very heavy!!
How-to:
1. Remove the seeds of the potimarron. Chop it in big chunks. Season with some oil, salt and pepper. Bake on a metallic tray at 180C for 30’ turning once or twice. Let cool down. Peel and chop somewhat. There should be about 450g of pulp.
2. Half on garlic clove and thinly slice the other. Chop the pecorino in small cubes.
3. Sauté the halved garlic in 3 tbsp of oil until it gets golden or 2’. Add the thin slices of garlic and let it take quickly some color. Add the rice and let stir fry for 2’ more.
4. Add the wine the let it evaporate. Add the roasted potimarron, stir well. Add two cups of stock and let simmer. Add more stock when needed until the rice is not cooked. Since the squash will absorb quite some water, you might need all the stock. Stir well in order to get a creamy consistency.
5. Remove from the heat. Stir in the pecorino, some salt and abundant pepper. Let cool down for few minutes and serve.