Pumpkin Risotto(I just throw together ingredients - so not sure on proper quantities)
1/2 butternut pumpkin
a knob of butter
1 bunch of shallots
2 cloves of garlic
Arborio Rice
1 small red capsicum (roasted and peeled)
some mushrooms (sliced)
Slices of proscuito
vege stock
dry white wine
parsley
1. First off, fry off thinly sliced shallots and crushed garlic.
2. Grate your pumpkin and sweat it in a saucepan with the knob of butter till tender and squashy (LOL)
3. Put the arborio rice into the frypan with the shallots and garlic and coat with oil.
4. Pour in some vege stock and let the rice absorb. Alternate with wine and stock till rice is tender.
5. Mix through pumpkin, sliced capsicum, mushrooms, parsley and proscuito.
6. Serve.
Kiwi Fruit Cream Debacle
5 Kiwi Fruitpunnet of raspberries
Blood Limes
Roasted Walnuts
Thickened Cream
Marscapone
1. Blitz 2 kiwi fruit through processor with some cream
2. Roast up some walnuts and blitz them in processor
3. chop up some more kiwi fruit
4. layer a martini glass with ingredients - I started with the crushed walnuts
5. I topped my sarcastically delicious dessert with the blood limes (scraped out the pips) (at that point in time i thought they tasted nice and bitter)
Plating up risotto is never an easy thing to do because it is not the most exciting thing to look at. However the taste of this dish I really enjoy. I think it is a light risotto because of the wine, I use lots of it lol. The Kiwi dessert looks very nice plated up in layer but OMG!!!!!! it was foul. I suggest you do what we did and give yourself a shotglass full of whatever you drink and down it as soon as you finish.
Enjoy the risotto folks!
And a debacle it was. Do not try this dessert! Yes, it looked pretty, but that was as far as it's good points went. I did try and dissuade Andy from the kiwifruit cream (ie blitzed kiwi with cream) but he was determined. To me, the best use of kiwifruit is eaten straight out of their skin, no messing around.
ReplyDeleteOn the other hand, the risotto was just right. Even if it did start out with Moscato for the wine component. Andy worked this out after he poured me a glass and I could smell how sweet it was from about a metre away. Luckily a dry white was hanging around (for the risotto and for me). It pays to read labels!!!!
PS I will actually cook dinner for us next week, stay tuned. Rose
the pumpkin risotto looks lovely. ruby and jackson always say 'mum, what's risotto again? is it that mush thing?' obviously i haven't mastered it yet.
ReplyDeleteToo funny Elaine! Risotto is meant to be mushy though, maybe just not as mushy as yours???
ReplyDelete