A delightful Pumpkin Risotto Recipe
- By Angie
- 29 Jul, 2020
I wasn’t sure what to call my Bergamot Sprinkle! It’s very similar to a furikake and I was tempted to label it as such. God knows, if I did, I would probably sell a lot more of it! However, I think furikake as the name suggests, lends itself to Japanese food more than anything. But this ‘sprinkle’ or seasoning was much more than that. It has a sort of Mediterranean twist. I didn’t want it to be bound to it’s Japanese name. Then, there was a question from my family and friends… how do I use it? What do I put this on? So I tried out a few dishes!
I tried it on simple roast carrots, where I drizzled the whole dutch carrots with a little olive oil roasted in a hot oven. Just as they were done, I added a good dose of the Bergamot Sprinkle, tossed well and popped back in the oven for 2 or 3 minutes. This was a winner!
I tried mixing some into panko crumbs when I made schnitzel - That also worked really nicely. Although I think the flavour was less pronounced, less nuanced.
I was given a whole pumpkin in a farm produce box and still with a big wedge of it left in my fridge, I decided to make a pumpkin risotto. When it was done, instead of sprinkling with extra cheese I went with a healthy dose of my Bergamot Sprinkle. This was a revelation! It was the match made in heaven! The citrus notes of the sprinkle, cutting through the richness of the creamy risotto and the salty, sweetness balancing out the roast pumpkin perfectly. The umami notes of the sprinkle bringing a certain touch to this otherwise vegetarian meal. I decided it was a recipe I had to share! I hope you enjoy it as much as I did. I made too much and it made the best arancini balls the next day, I encourage you to do the same!
This was a lazy weeknight meal which utilised what I had in my fridge and I encourage you to use whatever you have on hand. I didn’t have any white wine, so I used sake! No leek? No problem! Kale instead of baby spinach? You go girl! I used a carrot in this and I don’t usually add carrots to my risottos.. so use this recipe as a stepping stone to something great, but most important - give it a good covering of my Bergamot Sprinkle!
500g pumpkin, cut into equal sized 3cm squares
100ml extra virgin olive oil
Salt & cracked pepper
1L vegetable stock or chicken stock
1 brown onion, finely diced
1 leek, finely chopped
3 sticks of celery, finely sliced
1 carrots, finely diced
2 cloves garlic, finely chopped
Pinch dried rosemary
250g arborio rice
120ml white wine (or sake)
Good handful of baby spinach
120g frozen peas and corn
100g parmesan, grated
Angie’s Bergamot Sprinkle for serving
Fresh basil leaves for serving
- Preheat oven to 200C degrees.
- Place the pumpkin in a baking tray, drizzle with half of the olive oil and season with salt and pepper. Roast until soft.
- In a pot, heat the vegetable stock and keep on a low gentle simmer.
- Meanwhile, in a deep fry pan heat the remaining olive oil and butter over a medium heat.
- Add the diced onions to the pan along with the diced leek, celery and carrot. Saute until soft. Add the chopped garlic and dried rosemary and cook for another 2-3 minutes.
- Add the rice and stir well so the rice is coated in all the oil and vegetables. Saute for 1-2 minutes. Add the wine and stir well. Allow the wine to be absorbed into the rice.
- Add 2 ladles of stock to the pan and stir to combine. Adding a ladle of stock at a time, allowing the stock to be absorbed before adding another ladle. Stir continuously. You may not need all the stock.
- Once the rice is almost cooked, add the cream and stir well. The rice should be soft with a slight bite.
- Add the baby spinach, frozen peas and corn and parmesan and combine well. Season to taste.
- Serve immediately, in a bowl, garnish with a good spoonful of the Bergamot Sprinkle, a few fresh basil leaves and a drizzle of extra virgin olive oil.