• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Mama

Where friendly veg recipes and the 90s combine.

  • Home
  • About
    • Contact
    • Freelance Writing and Editing/Social Media Services
  • Recipes
    • Baking
    • Basics
    • Breakfast
    • Kid Food
    • Lunchbox
      • Lunch
    • Dinner
    • Vegetarian
    • Vegan
    • Soup
    • Side Dishes
    • Snacks
    • Dessert / Sweet Things
    • Special Occasion
    • Party Food + Little Bits
    • Sauces / Relishes / Jams
    • Drinks
  • Life + Family
    • Health + Happiness
    • Kid Food
    • Blogging
    • Motherhood
    • The Throne Rangers Podcast: For Big Fans of the Royal Fam
    • I’m a ’90s kid
      • Sweet Teen Club Podcast
    • The Veggie Mama Dream Book
  • Home + Hearth
    • Around the Home
    • Grow your own food
    • Read
    • Make
    • Activities for toddlers
    • Craft
    • Stuff For Kids
  • Travel
  • Throne Rangers Podcast

Roasted Pumpkin and Pea Risotto with Parmesan and Ricotta

March 24, 2010 by Stacey 1 Comment

Roasted pumpkin is not just my favourite way to have my favourite vegetable – it’s probably my favourite food ever.

And I’ve had such poor versions of it when dining out that the only place I can guarantee satisfaction is in the Veggie Mama kitchen.

If I had my way, I’d eat pumpkin-flavoured everything, and put pumpkin in all dishes it doesn’t usually belong.

Thankfully, pumpkin works exceptionally well in risotto.

Yum, right?
Risotto is super-easy, and just about every recipe you see will be the same. The only thing that changes is what you put in it. I just happened to have peas in the freezer and figured, “hey, they’ll do”, but it could have been asparagus, corn, red capsicum, anything.
This recipe is from Jamie Oliver’s first book The Naked Chef, but I always tweak any recipe according to what I have in the cupboard, and whatever works for me.
Serves 6
INGREDIENTS
1 litre stock (I used homemade this time)
1 tablespoon oil
1 tablespoon butter
1 onion, peeled and diced
2 cloves garlic, peeled and minced
1/2 head celery, chopped
Sea salt and cracked black pepper
400g risotto rice (carnaroli or arborio)
100ml white wine
1 tablespoon butter, to taste
1/2 cup cream
Handful of freshly grated parmesan
METHOD
1. Heat the stock in a saucepan and keep it on a simmer.
2. In a separate pan, heat the olive oil and butter. Add the onion, celery (I used celery salt instead), and a pinch of salt and cook the vegetables gently about three minutes. Add garlic and cook another two minutes.
3. When the vegetables have softened, add the rice. Turn up the heat, and don’t leave the pan alone.
4. While slowly stirring, fry the rice. After two or three minutes, add the wine and listen to it hiss 🙂
5. Pour yourself a glass – there’s so much stirring you ain’t going anywhere.
5. Once the wine seems to have been absorbed, add a ladle of hot stock, and turn down the heat. Keep adding ladlefuls of stock once they are absorbed.  Don’t rush this, or the centre of the rice granules will be hard and gross. Not a good look, particularly if you’re trying to impress the in-laws.
6. After 15-20 minutes, check the rice. You want it soft and creamy. When cooked to your liking, take the pan off the heat and add the butter, cream and parmesan.
7. You want it oozing in the bowl or plate, so make sure you’ve added enough stock. Under no circumstances is it to be stiff or gluggy. ugh!
8. Top with freshly cracked black pepper, parsley and crumble some ricotta over.

Filed Under: General

Previous Post: « Homemade Vegetable Stock
Next Post: Vegan Blueberry Pancakes »

Reader Interactions

Comments

  1. BestNeal says

    July 30, 2019 at 4:57 pm

    I see you don’t monetize theveggiemama.com, don’t waste
    your traffic, you can earn additional cash
    every month with new monetization method. This is the best adsense alternative for any type of website (they approve all websites), for more info simply
    search in gooogle: murgrabia’s tools

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

 photo bloglovin_zpsc08b1cb6.png photo facebook_zpsbe931930.png photo pinterest_zps5f953e84.png photo twitter_zps0bd5425a.png photo instagram_zps798a3f4e.png photo google_zpsfc9b6d2c.png

View posts by category

View posts by month

Dispatch from the Kitchen Front

Sign up for the newsletter - it's a Very Nice Time.

Thank you!

You have successfully joined our subscriber list.

Blogroll

  • Lavender and Lovage
  • Woogsworld
  • 101 Cookbooks
  • Normal Ness
  • Apples Under My Bed
  • Lunch Lady
  • Fat Mum Slim
  • Attic 24
  • Not Quite Nigella
  • Local Milk
  • Mogantosh
  • My Wholefood Romance
  • Design Mom
  • Smaggle
  • Clairey Hewitt
  • Foxslane
  • Champagne Cartel
  • Me and Orla
  • The Shady Baker
  • Hugo & Elsa
  • Miss Chardy
  • Pinky Poinker
  • Blossom Heart Quilts
  • My Darling Lemon Thyme
  • Duchess Kate
  • The Plumbette
  • Picklebums
  • Samelia's Mum
  • Cooker and a Looker
  • Faux Fuchsia
  • Local is Lovely
  • Down to Earth
  • Styling You
  • Suger Coat It
  • Green Kitchen Stories
  • Motherwho
  • Practising Simplicity
  • Baby Mac
  • The Pioneer Woman
  • The Back Yard Lemon Tree
  • Allison Tait Author
  • From Berkshire to Buckingham
  • Style and Shenanigans
  • Cook Suck
  • Handbag Mafia
  • Meet Me at Mikes
  • Posie Gets Cozy
  • Tinned Tomatoes
  • Whole Family Rhythms
  • Our Ash Grove
  • Naomi Loves
  • Patchwork Cactus
  • I Spy Plum Pie
  • MagnetoBoldToo
  • The Art of Simple
  • Kimba Likes
  • The Annoyed Thyroid
  • The Little Mumma

The Organic Place Recipe Roundup #3

Gnocchi with Ratatouille Sauce

Categories

Archives

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress