Making Pumpkin Risotto With Gordon Ramsay
This week, Gordon Ramsay shares his recipe for a warm and comforting pumpkin risotto. Many people are intimidated by cooking risotto at home, but once you've mastered it, it becomes a versatile dish that you can customize to your liking. In this recipe, Gordon uses pumpkin in two ways. First, he makes a puree from the pumpkin flesh to enhance the flavor of the risotto. Then, he dices some of the pumpkin for texture and bite. To make the puree, Gordon sweats down the diced pumpkin in olive oil and butter, which intensifies the flavor. The risotto rice is then added and cooked until the grains start to swell. Next, the pumpkin puree is mixed in, and the rice is seasoned with Parmesan cheese. Gordon adds some roasted pumpkin and peppery rocket for additional flavor. Finally, the risotto is finished with butter, giving it a creamy and rich texture. The dish is served with fried sage leaves on top. This pumpkin risotto is a perfect combination of comfort and elegance. Give it a try and impress your guests with this restaurant-quality dish!
Ingredients:
- Pumpkin
- Olive oil
- Butter
- Risotto rice
- Stock
- Parmesan cheese
- Rocket
- Sage leaves
Cooking steps:
- Sweat the diced pumpkin in olive oil and butter to make a puree.
- Cook the risotto rice with stock until the grains start to swell.
- Mix in the pumpkin puree and season with Parmesan cheese.
- Add roasted pumpkin and rocket to the risotto.
- Finish with butter and garnish with fried sage leaves on top.
