highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
So I accidentally tipped WAY TOO MUCH rosemary into the first stage of this recipe and the result was amazing.


This recipe is: vegetarian, gluten-free
This recipe could be: vegan, dairy-free if you leave out the cheese

This recipe requires: faffing about with both pans and oven trays. Time. Not too much brain, IMHO, but I'm a weirdo who cooks risotto on auto-pilot



1 small pumpkin/squash thing. I had a potimarron, which I've never seen outside of Europe. Half a butternut should do it. A wedge of jap pumpkin*, possibly, but I don't like the texture of them so much.
200 grams arborio rice, or thereabouts
750 ml stock, or thereabouts (vegetable or chicken. Beef would be weird)
Generous amounts of olive oil
More dried rosemary than you think you need. More than 1 tsp. Less than 1.5 tablespoons, that left too much in the pan.
1 onion
4 cloves garlic
2 blocks frozen spinach
Parmesan cheese or similar, grated to serve

* This is the painfully racist name for the most common type of large pumpkin in Australia. It has green skin. Sometimes called, by those wishing to avoid painful racism, jack pumpkins, but not in fact the things you make jack-o-lanterns out of.

1. Skin, deseed, and dice your gourd. This stage will have you swearing and regretting your life choices. Reduce your edible bits of gourd to pieces no bigger than half an inch.
2. Toss squash in a baking tray with rosemary and oil. Roast for 30-40 minutes or until cooked and browning at the edges of the smaller bits.
3. Meanwhile, dice the onion and garlic. Sautee in oil for a few minutes. Add rice and stir to coat.
4. Begin adding stock in amounts of about 150ml at a time. Keep doing this for 30-45 minutes, until rice is fluffy and sticky.
5. Tip in the squash, rosemary-squash-oil, and the couple of blocks of frozen spinach. Stir through until spinach is defrosted. Some of the squash will go smushy and mix with the risotto, but leave some chunks.
6. Serve with cheese. Nom.

Adapted from a recipe in Jack Monroe's 'A Year in 120 Recipes'.

Date: 2015-10-28 07:08 pm (UTC)
watersword: A head of broccoli (Stock: Broccoli)
From: [personal profile] watersword
Oh, this sounds delicious.

Date: 2015-10-28 07:35 pm (UTC)
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
From: [personal profile] monksandbones
OM NOM NOM, I am having a squashfest these days and I must add this to the list!

Also, in re: pumpkin/squash with painfully racist name, is it what I would call a kabocha squash? Which is apparently Japanese for "squash" squash?

Date: 2015-10-28 08:41 pm (UTC)
monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
From: [personal profile] monksandbones
so what i'm getting from this is 'pumpkins are wildly hybridisable and form local subspecies very easily'.

Yes, probably this! I was just coming here to say that what I'm taking away from this is that people's words for different types of squash/pumpkin are clearly highly variable and maybe exist as sociolects/completely idiosyncratic family terms. Idiosyncratic and variable terms applied to a much greater diversity of pumpkin types than vocabulary exists to account for, perhaps? I'm pretty sure I call other types of squash kabocha too, that aren't the one in the link...

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