Take Halloween to the next level with our spooky risotto
Check out this spooky pumpkin and baron bigod risotto. Feeds 4 people. Here's how to make it:
Ingredients
1 small pumpkin
2 banana shallots
1 clove garlic
1litre good quality chicken or vegetable stock
300g arborio rice
1/2 small baron bigod wheel of cheese
Butter
5 sage leaves
Glass of dry white wine
Rapeseed oil
Maldon sea salt
Freshly ground black pepper
Method
1. Peel and deseed the pumpkin
2. Roast half of the pumpkin in the oven at 180oC for 20/25 mins and make into a purée
3. Dice (approx 1cm) the remainder of the pumpkin
4. Fine dice the shallot
5. Mince the garlic
6. Simmer the stock
7. Place the oil in a heavy bottomed pan on a medium heat
8. Sauté the onions until nearly transparent
9. Add the garlic and pumpkin
10. Allow to cook and colour the pumpkin for two minutes
11. Stir and add the rice allow to cook for one minute
12. Add a 50g of butter and cook for a further one minute
13. Stir and add the white wine
14. Cook the white wine until nearly all has cooked off and been absorbed into the onions, pumpkin and rice
15. Gradually add the stock while stirring to cook the rice
16. Once the rice is at 'slight bite' add the baron bigod
17. Remove from heat
18. Check seasoning add salt,pepper and lemon juice if desired
Serve