Pumpkin and blue cheese risotto with red onion and a fresh lemony taste. See below for recipe.
This was actually my third photo session for the Capture your pumpkin
contest. The dish I originally intended to enter, Japanese chicken with pumpkin, really didn't photograph at all well because I was making it for dinner and the lighting was terrible. Luckily there was plenty of pumpkin left over. And then I made this for lunch but it was getting dark by the time it was cooked (damn Scotland!
) and it was hard to get pics I was satisfied with because of exposure time. So finally third time lucky I cooked it again on the last day of the contest and got some better shots.
So if you want to make this, here's what to do (quantities for one):
Peel a red onion and chop it into eighths. Peel some pumpkin and cut it into similar-sized chunks, about the same amount of pumpkin as there is red onion or maybe a little more. Put them in an ovenproof dish, drizzle generously with olive oil, turn to coat and roast until soft (30-60 mins depending on temperature and your oven's performance).
When it's done, or 10-15 mins before if you're in a rush, put the kettle on to boil and make some vegetable stock from a stock cube (following packet instructions) and heat some olive oil in a pan. When it's hot add risotto rice and turn to coat. After 1-2 mins add some of the stock and leave the rice to absorb it. When it's been taken up, add more liquid a ladleful at a time until it's done (unfortunately I do this by eye so can't guide you very well - if you've not made risotto before, you can either taste it to check the rice is fully cooked or look up a risotto recipe (maybe on the rice packet?) to work out how much rice/liquid to use and you'll know it's done when all the liquid is taken up).
Stir in the pumpkin and red onion and leave for a couple of mins to heat through. Add zest from half a lemon and juice from half or quarter, depending on how juicy the lemon is. Stir it in. Add some chunks of blue cheese and when they are melted, stir again and serve! Enjoy
Sorry that the quantities aren't exact, I tend to judge things a bit by eye and also everyone will like it slightly differently. If you want a subtle blue cheese flavour, add less; if you can't get enough of it, add plenty! Taste it as you go along and adjust the seasonings as necessary: if you can't taste the lemon, add some more
Don't stick rigidly to the recipe, you're not baking a cake! I usually make it with butternut squash, not pumpkin, and when my boyfriend makes it he uses red wine and omits the lemon juice (you end up with a pink risotto, which I think is funny!
If you do use this recipe and upload a pic to dA, I would prefer for you to credit with a link back here, and I'd also love to see what you made so feel free to share with me, especially if you made some variations