Organising Chaos

trying to bring beauty and order into a busy life

THE MOST SUCCESSFUL MEAL LAST WEEK: PUMPKIN RISOTTO

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For years I was very much against risotto. Not that I had tried it, but the idea of wet rice really put me off… Then I tried and I realised how wrong I had been all those years. I was converted!!! and now it has become one staple meal in our family menu. 

Pumkin (butternut squash) risotto - last weels favourite meal

The kids particularly love pumpkin risotto. The pumpkin becomes quite sweet when roasted, which mixed with salty parmesan and bacon makes it super delicious and very nutritious (maybe, maybe not, but it rimes…) This recipe is perfect for autumn when they days are starting to get wet and dark  – like now…

The main preparation for this recipe is to roast the pumpkin in advance. I normally use butternut squash as it is available everywhere. I always pick one up when doing the shopping so we always have one lying around somewhere and I stick it in the oven while I am making a lasagne, bread… anything. You can then mash the pumpkin meat and freeze it for the day you are making the risotto.

The ingredients for 4 people are,
– 1 Butternut Squash
– 150 gr of Mushrooms
– 1 packet of smoked rashers
– 300 gr of Risotto Rice
– Chicken / Vegetable Stock
– 1 small Onion
– 3 cloves of Garlic
– Zest of 1 Lemon and juice of half a lemon
– Parmesan cheese
– 1 Glass of white wine
– Salt, Pepper, Oil
Cut your pumpkin in half and season lightly with salt and pepper and a rub both the inside and outside with some oil. Put a couple of garlic cloves in the middle of the pumpkin, wrap it in tin foil and put it in the oven for 190 degrees Celcius for 1.30 hours.
Pumpkin risotto - an extra something when roasting
When there pumpkin is ready, take it out and mash it with a fork. The smell at this point is just delicious!
Roasted pumkin for risotto
Add some grated garlic and the lemon zest and juice to a bowl, mix it with some salt and pepper and a spoonful of olive oil. Add the chopped mushrooms and bacon to the mix and stir until everything gets covered with the lemon and garlic mixture. Set aside and let it all those delicious flavours come together…
Garlic, lemon, mushrooms and bacon - so good!!!
Now, start making your risotto as usual. Fry an onion until nice and soft, add the risotto rice and fry for further 3 minutes, Add the glass of wine and stir (there is a lot of stirring with risotto). Keep adding your stock while stirring. Add and stir, Add and stir. Half way through, add the mashed pumpkin, grate some parmesan cheese as seasoning and keep stirring. Add stock and stir, Add and stir. As the rice starts getting softer, put the bacon and mushroom mix in the grill, it should only take around 7 minutes for the bacon to cook. Check the seasoning in the risotto and adjust with salt and pepper.
Add your roasted pumpkin to the risotto

When the risotto is as al dente as you like it, add the last ladle of stock, take it off the heat and cover it.
Take the bacon and mushroom mix from the grill.
Pumpkin risotto and bacon topping. Now asemble!
It is now assembling time!!! Serve the risotto with the lemony mushroom and bacon on top and grate some more parmesan cheese. The contrast of flavours make it d
elish. My kids love it – it was their favourite last week.
Pumpkin risotto - delish!
This recipe is also amazing with roasted beetroot and the colours will put a smile on your face.
What is your favourite family meal?
Have a great day,
Chaotic Itzi

Author: chaoticitzi

My name is Itzi. I am a Spanish girl living in Ireland with the three boys of my life. I am a firm believer in up-cycling, that beauty makes us happy and that pretty things don't have to be expensive. I love my family, coffee and the sun. Thank you for visiting. I hope you enjoy it Chaotic Itzi

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