{"id":5382,"date":"2015-01-16T17:58:12","date_gmt":"2015-01-16T16:58:12","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5382"},"modified":"2015-01-16T18:33:12","modified_gmt":"2015-01-16T17:33:12","slug":"pumpkin-risotto-a-la-jamie-oliver-kuerbisrisotto-a-la-jamie-oliver","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5382","title":{"rendered":"pumpkin risotto a la jamie oliver\/ k\u00fcrbisrisotto a la jamie oliver"},"content":{"rendered":"

\"pumpkin<\/a><\/p>\n

this risotto is a real comfort food. warming you from inside with its richness and really harmonized composition of flavor and texture. so if it is getting cold outside, this will be my recommendation.<\/p>\n

the risotto is super creamy and the chestnuts and pumpkin seeds will give you something to bite on. and pumpkin goes perfectly together with the fried bacon. yummy!<\/p>\n

if you have harvested such an amount of pumpkins like we did, after years without success in growing pumpkin in our garden, here you go with the pumpkin risotto a la jamie oliver<\/a>.<\/em> one of our favorite risotto recipes:<\/p>\n

1 liter stock
\n1 tbsp butter
\n2 tbsp olive oil
\n2 cloves of garlic
\n1 onion
\n400 g risotto rice
\n2 glasses of white wine
\nsalt and pepper
\n70 g butter
\n100 g parmesan<\/p>\n

1 small pumpkin or one quarter of a bigger one
\n1 tbsp coriander seeds
\n2 dried chilis
\n12 slices of pancetta or bacon
\n100 g chestnuts (precooked)
\npumpkin seeds
\nfresh sage
\nmascarpone<\/p>\n

preheat the oven to 190\u00b0C. clean the pumpkin and cut into pieces and lay out on a baking tray. mortar the coriander seeds, chili, salt and pepper. pour some olive oil over the pumpkin and rub with the spices. bake for about 20-30 minutes until the pumpkin is\u00a0soft.<\/p>\n

in the meantime you can prepare the risotto. heat the stock in a separate small pan. heat the butter and olive oil in a large pan. finely cut the onion and garlic and fry them slowly until soft. add the rice and stir.<\/p>\n

after one or two minutes add the wine and stir until the rice soaked all the the liquid. now you start to add the first ladle of stock. stir until the rice soaked all the liquid again. continue like this until the rice has\u00a0the right consistency.<\/p>\n

when the pumpkin in the oven start to become tender, add the bacon, chestnuts, sage and pumpkin seeds mixed with some olive oil and continue baking until the bacon is\u00a0crisp and golden. when done, remove the bacon, pumpkin seeds, sage and chestnuts and set aside.<\/p>\n

add the baked pumpkin to the risotto at the end of the cooking time. remove the risotto from the heat. add butter and parmesan and stir well. place the lid on the pan and allow to sit for some minutes. season to taste with salt and pepper.<\/p>\n

serve each portion with bacon, chestnut, pumpkin seeds, sage, some extra parmesan and a tsp mascarpone sprinkled on the top.<\/p>\n

enjoy with a good glass of red wine!<\/p>\n

*********************<\/p>\n

1 liter br\u00fche
\n1 el butter
\n2 el oliven\u00f6l
\n2 knoblauchzehen
\n1 zwiebel
\n400 g risottoreis
\n2 gl\u00e4ser wei\u00dfwein
\nsalz und pfeffer
\n70 g butter
\n100 g parmesan<\/p>\n

1 kleiner k\u00fcrbis oder 1\/4 eines gr\u00f6\u00dferen k\u00fcrbis
\n1 el korianderk\u00f6rner
\n2 getrocknete chilis
\n12 scheinen pancetta oder bacon
\n100 g esskastanien (maronen), vorgekocht
\nk\u00fcrbiskerne
\nfrischen salbei
\nmascarpone<\/p>\n

den ofen auf 190\u00b0C vorheizen. den k\u00fcrbis waschen, die kerne auskratzen, in st\u00fccke schneiden und auf ein backblech legen. die korianderk\u00f6rner, chilis, salz und pfeffer in einem m\u00f6rser grob zersto\u00dfen. etwas oliven\u00f6l dar\u00fcber geben und den k\u00fcrbis mit den gew\u00fcrzen und dem \u00f6l einreiben. den k\u00fcrbis 20-30 minuten backen, bis er weich ist.<\/p>\n

in der zwischenzeit kann das risotto zubereitet werden. dazu die br\u00fche in einem kleinen topf erw\u00e4rmen. 1 el butter und 2 el oliven\u00f6l in einem gr\u00f6\u00dferen topf erw\u00e4rmen. die fein gehackten zwiebeln und knoblauch dazugeben und weich d\u00fcnsten. dann den reis dazu geben und r\u00fchren.<\/p>\n

nach ein bis zwei minuten den wein dazugeben und r\u00fchren, w\u00e4hrend der reis die fl\u00fcssigkeit aufsaugt. dann kann es mit der ersten kelle br\u00fche losgehen. eine kelle br\u00fche zum reis und r\u00fchren, bis die fl\u00fcssigkeit aufgesogen ist. so verfahren bis die br\u00fche aufgebraucht ist bzw. der reis die gew\u00fcnschte konsistenz hat.<\/p>\n

pancetta oder bacon, kastanien, salbei und k\u00fcrbiskerne mit etwas \u00f6l vermischen und wenn der k\u00fcrbis w\u00e4hrenddessen beginnt im ofen weich zu werden, dazu geben und mit backen bis der alles goldbraun wird. dann den bacon, kastanien, salbei und die k\u00fcrbiskerne vom backblech sortieren und zur seite stellen.<\/p>\n

den k\u00fcrbis zum ende der kochzeit zum reis geben. das risotto vom herd nehmen und die 70 g butter und 100 g fein geriebenen parmesan unterr\u00fchren. abgedeckt einige minuten ruhen lassen. schlie\u00dflich mit salz und pfeffer w\u00fcrzen.<\/p>\n

jede portion mit bacon, kastanien, salbei, k\u00fcrbiskernen, geriebenem parmesan und einem teel\u00f6ffel mascarpone garniert, servieren.<\/p>\n

dazu passt ein glas rotwein hervorragend.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

this risotto is a real comfort food. warming you from inside with its richness and really harmonized composition of flavor and texture. so if it is getting cold outside, this will be my recommendation.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7],"tags":[149,96],"class_list":["post-5382","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","tag-pumpkin","tag-pumpkin-seeds","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5382"}],"version-history":[{"count":15,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5382\/revisions"}],"predecessor-version":[{"id":5471,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5382\/revisions\/5471"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5382"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}