Recipes

GREGORY'S ROAST PUMPKIN & SPICY SAUSAGE RISOTTO

INGREDIENTS:

½ large pumpkin, cut into medium sized wedges

1 Tablespoon olive oil

1 red onion, finely chopped

5 good pork sausages (or slices of bacon)

1 ½ teaspoons chilli flakes

500 grams Arborio rice

1 cup white wine

6 sage leaves

1.75 litres chicken stock

25 grams butter

Handful of rocket

½ cup grated Parmesan

Salt and freshly ground black pepper

1 cup grated Parmesan to serve

 

DIRECTIONS:

Preheat the oven to 180°C.

Put pumpkin in an oiled oven tray & roast for 30-35 minutes until slightly caramelised & soft in the middle.

Place a large frying pan on a medium heat, add olive oil & onion, cook slowly until the onion is completely soft but making sure it does not brown. Take onion out of the pan & set aside.

Squeeze the sausage meat out of casings into a bowl & mix in chilli flakes. Then put small cherry-sized rounds of this mixture into the pan, with more olive oil if needed, & cook until brown on the outside.

Put onion back in pan & add rice. Cook, stirring, until the rice is opaque. Add white wine & sage leaves, & cook gently until the wine evaporates.

Meanwhile, gently heat the chicken stock in another saucepan.

Once the wine has evaporated, start adding stock 1 ½ cups at a time, stirring often. As soon as one lot of stock has evaporated, add more. Do this until the rice is cooked but still has a wee bite to it, 15-20 minutes. You do not want it to be overcooked.

Remove the skin from pumpkin & break the pumpkin into bits. Fold this through the rice with butter, rocket & Parmesan.  Season with salt & pepper.

Sprinkle more grated Parmesan over each bowl when you serve.

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