Delicious UK - (10)October 2020

deliciousmagazine.co.uk 65

make it special.

Pumpkinrisottowith
cornandricotta
SERVES 4. HANDS-ON TIME 45-50 MIN

FOOD

TEAM’S

TIP

Adda handfuloffrozen
petitpoisalongwiththe
corninstep4 forcolour
and an extra portion of veg.

• 40gbutter


• 2 tbspextra-virginoliveoil


• 1 onion,finelychopped


• 1 litrevegetable stock


• 300mlmilk


• 300garboriorice


• 300gpumpkin,peeledand
  seedsremoved, cut into 1cm
  chunks


• 125mlwhitewine


• 1 corncob,kernelsslicedoff
  (orusea smallcanofsweetcorn)


• 40gfinelygratedparmesan,
  plusextratoserve (or vegetarian
  alternative)


• Finelygrated zest and juice
  1 lemon


• 1 tbspchoppedfresh flatleaf
  parsleyleaves


• 100g ricotta

1 Heatthebutterandoilina large
heavy-basedsaucepanovera
medium-highheat.Addtheonion
andcook,stirring,for8-10minutes
oruntiltheonionhassoftened.
2 Pour the vegetable stock and milk

intoa panandgentlyheatuntil

steaming.Turntheheatdown under

thepanandkeepwarm.

3 Stirthericeandpumpkinintothe

onionandcookfor1-2minutesor

untilthericeiscoatedinthebutter

mixture.Addthewineandcook,

stirring,for1 minute or until

reducedbyhalf.

4 Graduallyaddthestock/milkto

thesaucepan,1 ladlefulata time,

stirringbetweeneachaddition,

andcookfor22-25minutesoruntil

thericeiscookedbutstillhassome

bite.Stirinthecornandcookfor

3-4minutesmoreoruntiltender

(itwillneedlesstimeif you’reusing

tinnedsweetcorn).Adda splash

morefreshlyboiledwaterif therice

needsit – it shouldfeelunctuous

andyielding.Stirintheparmesan

andlemonzest,thenseason.

4 Dividetherisottoamong

4 warmedservingbowls,then

scatterwiththeparsleyandspoon

overthericotta.Adda squeezeof

lemonjuicetoeachbowlandserve.

PERSERVING318kcals,22.8gfat

(11.5gsaturated),10.4gprotein,

10.7gcarbs(8.3g sugars), 0.5g salt,

2.6g fibre

Stuffedbabypumpkins

withpreservedlemon

SERVES4.HANDS-ONTIME 30 MIN,

OVEN TIME 55-60 MIN, PLUS COOLING

MAKE

AHEAD

Allowthepumpkinsand

fillingtocool,thenassemble

andchill,covered,uptoa

dayahead.Reheatina 180°C/160°C

fan/gas4 ovenforabout 15 minutes

until piping hot.

• 4 minipumpkins(weusedgem
  pumpkins),topscutoffand
  reserved,seedsandstringy bits
  removedanddiscarded


• 4 tbspextra-virginoliveoil


• 3 garliccloves,crushed


• 2 tspfennelseeds


• 40gpinenuts


• 2 tbsppumpkinseeds


• 4 bananashallots,chopped


• 200-250gmixedleaves(weused
  rainbowchard,spinachandkale),
  stalksremoved,roughlychopped


• Handfulfreshmintandbasil
  leaves,roughlychopped, plus
  extraleavestoserve


• 150gfeta,crumbled


• Finelygrated zest and juice
  1 lemon


• 1 preservedlemonquarter,pith
  removed,finelychopped


• ¼ tsp chilli flakes (optional)

1 Heatovento180°C/160°Cfan/

gas4.Putthepumpkinsona large

bakingtray.Put2 tbspoftheoilin

a smallbowlwith2 crushedgarlic

clovesandthefennelseeds.

Season,thenwhisktocombine.

2 Drizzletheoilmixtureoverthe

insideandoutsideofthepumpkins,

thenroastthepumpkinbasesfor

45-50minutesoruntilthey’rejust

softbutstillholdtheirshape.Add

thelidsforthefinal 10 minutes.

3 Meanwhile,heata large,deep

fryingpanovera medium-highheat.

Addtheremainingoilandcrushed

garlic, along with the pine nuts→