This is a super simple, seasonal recipe packed full of flavour and finished with a little added pepper and heat from the rocket and radish sprouts.
Serve this up as a easy mid week meal or save it for your next dinner party and enjoy cooking with minimum fuss and minimum washing up.
Preparation Time 5 minutes
Cooking Time 40-45 minutes
Serves 4-6
Ingredients:
½ Small pumpkin- Roughly chopped and roasted
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 of Alborio/Carnaroli rice
1 Small glass of white wine
2 Pints of good quality vegetable stock
20-30g 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
Handful of radish sprouts
Extra freshly ground black pepper
Drizzle of extra virgin olive oil
Method:
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.
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.
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.
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.
Follow Anna Barnett on Twitter: @AnnaBarnettCook
Follow Anna Barnett on Instagram: @AnnaBarnettCooks
Anna has worked in events and celebrity booking for MTV and Channel 4, has spent many years as part of the team at British fashion label House of Holland – but she’s still primarily known to her friends as ‘The Feeder’.
Her lifelong obsession with cooking led to a weekly blog, ‘The Reluctant Vegetarian’, which she spent two years writing for UK newspaper The Independent.
She now contributes a monthly recipe spot on Miss Vogue, while running www.AnnaBarnettcooks.com and has just been appointed as one of Grazias resident cooks for the magazine. She regularly turns her house in Hackney into a pop-up restaurant and has been featured extensively in the glossies, nationals and online.
Her debut cookery book ‘Eat the Week’ launched this summer.
