I am sharing with you a recipe which makes the most of some of the seasonal produce on offer at the market this week – a roasted pumpkin and swiss chard risotto. Enjoy!
Ingredients
- 600g pumpkin (check out our veggie stalls as a number have pumpkin in)
- 4 tbsp. olive oil (Byron Spice Palace)
- 1 tbsp. maple syrup
- A pinch cinnamon powder
- 50 g blanched almonds, chopped (these could be replaced with Tweed River Pecans’ pecans from Byron Spice Palace)
- 225 g trimmed leek, finely chopped
- 250 g Arborio or Carnaroli risotto rice
- 100 ml vegetarian dry white wine
- 900ml-1litre light vegetable stock
- 150 g Swiss chard (leaves only) roughly shredded (Summit Organics)
- tbsp. single cream (or soya cream for vegans) (Nimbin Valley Dairy or Cheeses Loves You)
Method
- Step 1: Preheat your oven to 190°C/375°F/gas mark 5.
- Step 2: Cut the pumpkin into quarters, peel and de-seed. Then cut into thick slices about 12-15cm in size and place in a roasting pan.
- Step 3: Mix together two tablespoons oil, the maple syrup and cinnamon and drizzle over the pumpkin. Roast for 25-30 minutes until tender, then take out of the oven and cut into large dice.
- Step 4: In a small frying pan, heat one teaspoon of oil and lightly toast the almonds until golden. Set aside.
- Step 5: Heat the remaining oil in a large frying pan and sauté the leek until soft. Add the rice and stir until the grains are well coated and slightly golden. Pour in the wine and stir until it is absorbed.
- Step 6: Add one ladle of hot stock and simmer until absorbed. Repeat. After 10 minutes, add the chard and let wilt. Continue to add stock at intervals and cook until absorbed into the rice (you may not need all the stock). Season well with salt and pepper.
- Step 7: Once rice is tender but still very slightly al dente, add the cream and cook for a further minute before adding the pumpkin. Remove from heat, cover and rest for two minutes. When ready to serve, sprinkle over the roasted almonds and a squeeze of lemon juice.
Recipe and photo can be found at the following website: https://www.redonline.co.uk/food/recipes/a500340/roast-pumpkin-and-swiss-chard-risotto/