This is a great recipe when you want something a little bit different. I cannot stand blue cheese on its own, but in cooking it’s another story. It adds a depth to cooking and in this recipe, it smoothed the rissoto together to a creamy consistency. I actually did this one in my rice cooker. Who knew you could cook the onion in it first, much like in a fry pan! Nice recipe, good to try.
Roasted Pumpkin and Blue Cheese Rissoto
600 – 700g pumpkin (or other), peeled and seeds removed
Extra virgin olive oil
1 litre – or so – chicken stock
1 small onion, peeled and chopped finely
2 cups Arborio rice
150g blue cheese cubed
1 tbspn butter
freshly ground black pepper
2 tbspns finely chopped parsley
Cut the pumpkin flesh into 2 1/2 -3cm chunks.
Place in a baking tin and sprinkle with sea salt then pour over a little olive oil and roast on the centre shelf of a preheated 200C oven, until the pumpkin is cooked and well browned.
Keep the pumpkin warm until you are ready to mix it into the risotto then bring the chicken stock to the boil and allow it to simmer over very low heat.
Fry the onion in a little olive oil in a large saute pan over low heat, until it starts to brown.
Add the rice and continue frying for 1 to 2 minutes, taking care not to burn the onion, then add a ladle of the stock and cook, stirring the rice constantly with a metal spoon.
Continue to add the stock as it is absorbed into the rice, until the rice is cooked – it should be firm to the bite, but not chalky, the risotto should be moist and creamy.
Quickly stir in the blue cheese and the butter, then carefully fold in the cubes of roasted pumpkin.