One of my favourite sources of delicious and easy recipes is from Nagi of RecipeTin Eats
When she posted her recipe for baked Pumpkin Risotto a while ago I thought ‘Oh yum!’
So when I found myself with some pumpkin purée
I thought I would make my own boat friendly tiny galley version…
Well, let me tell you it was so good that Captain Francois went back for seconds
(a portion much larger than his first)
Luckily I doubled my usual risotto recipe so I could have enough for Arancini.
Risotto doesn’t have to be mysterious or difficult…
nor does it take a lot of time.
The important thing (actually two things)
is to have all your ingredients assembled before beginning cooking
and to have the broth heated.
The rest is just 20-25 minutes of stirring.
4 cups chicken broth
1 cup pumpkin purée
1-1/2 cups arborio rice
2 garlic cloves, minced
1 small onion, chopped (about 1/2 cup)
several swirls around the pan of olive oil
1/2 cup white wine
1 tbsp fresh thyme leaves
1/2 cup freshly grated parmesan
1/2 cup Boursin pepper cheese or other soft cheese (goat or cream)
sea salt & pepper to taste
Combine the broth and pumpkin, heat and set aside keeping warm
Heat oil and saute the garlic and onion until fragrant
being careful not to scorch the garlic.
Add rice and stir until covered with oil and ever so slightly toasted.
Deglaze with the wine.
Season with salt and pepper and add thyme leaves.
Add broth pumpkin mixture 1 cup at a time
stirring until almost absorbed.
When rice begins to get a bit creamy
make your broth additions by the 1/2 cup
until the rice is cooked.
(the rice should have lost it’s crunchy interior but should not be mushy)
Add cheeses and stir until incorporated.
Add more salt or pepper if needed.
If using the Boursin pepper cheese the seasoning should be adequate.
Serve with field greens sprinkled with freshly ground pepper
and drizzled with some extra virgin olive oil.
I promise, this was a whole lot of YUM.