Roasted Pumpkin and Gorgonzola Risotto
Number of People:
4-6
Ingredients:
500-800g pumpkin, cubed and pre-roasted in oven (200 degrees, approx 40mins)
1 leek, white only, roughly chopped
1 clove garlic
350g arborio rice
50g olive oil
1L Water
2tsp vegetable stock
50g gorgonzola cheese
Preparation:
Place leek and garlic in TM bowl and chop for 5 seconds on speed 7
Add oil and saute for 2 minutes at 100degrees , reverse, soft speed
Insert butterfly
Add rice, water and stock and cook for 16 minutes at 100degrees, reverse, soft speed
Add half the rosted pumpkin, cook for 2 minutes at 100degrees, reverse, soft speed
Pour risotto into dish and stir through remaining pumpkin and gorgonzola cheese
Tips/Hints:
The gorgonzola in this dish makes the risotto very rich and creamy.
It is delicious served on it's own, though my new favourite way is to create a bed of the risotto and serve with a chicken breast that has been stuffed with pesto (TM), wrapped in prosciutto and baked in the oven, with rocket on the side. Hmm, great for dinner parties.
PS - I am only very new to TMixing and this forum but am loving every minute of my cooking and getting ideas from these boards, hope you enjoy my suggestion here
