Ms Betterhome

By popular demand – pumpkin/spinach/pecan risotto
September 9, 2010, 5:41 am
Filed under: food, vegan eating

The basic recipe is vegan, but you can stir cheese through at the end if you wish.

Please note I never measure my ingredients for this, just eyeball them. If you’ve never made risotto before, it might be safer to follow a ‘real’ recipe the first time. It sounds tricky, but is REALLY easy. You just need to be zen about the stirring, and accept you will be standing at the stove through the entire process.

Ms Betterhome’s Pumpkin/Spinach/Pecan Risotto

Serves 2, with leftovers

1 large onion, finely chopped

2 cups (minimum) pumpkin, peeled & cubed (we usually use Kent. More is fine if you want to use more!)

1 bunch english spinach, finely shredded

1 cup arborio rice (minimum to serve 2, again, use more if you wish)

1 litre veggie stock, or a cup of white wine plus stock to make up a litre. (Vogels stock concentrate and Marigold stock powder are both decent substitutes for fresh stock.)

Approx 1/4 cup pecans (or walnuts)

salt, pepper, olive oil (approx 3 or 4 tablespoons)

Fresh parsley (optional)

(optional for non-vegans:  150 grams goat cheese – check label for non-animal rennet to keep the recipe vegetarian)

Step 1: Pre heat oven to the high end of medium heat. Heat a heavy skillet on the stove & boil the kettle if you’re making stock using a powder or concentrate. If using fresh stock, put it in a small saucepan, and heat to a low boil.

Step 2: Toast your pecans in the skillet til lightly browned. Chop roughly & set aside. If you are super vigilant you can toast them in your pre-heating oven, but the line between toasted & burnt is slim, so I prefer to watch them cook. Mix your stock powder/concentrate & boiling water in a jug (if you’re not using fresh stock)

Step 3: Toss cubed pumpkin in a roasting pan with about 2 tablespoons of olive oil, plus pepper & a little salt (optional). Set in oven, check & stir in about 15 mins. You want the pumpkin to caramelise, so leave it in the oven til you’re ready to use it. If it looks too brown & the rice isn’t ready, turn the heat off.

Step 4: Heat remaining oil in a large, heavy-bottomed saucepan, and add onions. Stir til translucent, add rice & stir til coated with oil. Add your wine (if using) or a good slosh of hot stock. Stir til absorbed. Keep adding stock incrementally (stirring constantly) til the grains of rice are very plump. When they look cooked, taste them to check they are to your liking – some people prefer al dente risotto, I like it very creamy. If you run out of stock at the end, it’s fine to add a little boiling water from the kettle. The process will take around 30 minutes.

Step 5: Add your pumpkin, spinach & nuts – stir through gently on the heat til spinach wilts. Give it a good grind of black pepper, and stir through cheese if you are using it.

Step 6: Serve in large bowls, garnished with chopped fresh parsley (if you have any).


1 Comment so far
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I must eat this right now. Please let pumpkins and spinach come into my life as soon as possible!

Comment by scrumptious

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