Asparagus and Pumpkin Risotto
Recipe: #1391
October 25, 2011
Categories: Side Dishes, Rice, Asparagus, Pumpkin, British, Fathers Day, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, more
"I had seen Gordon Ramsay cook this on one of his shows and I went searching for that recipe. Took me a while to find but I found it. So am keeping it here with my other recipes to not have to search again. It looked absolutely delicious and can't wait to try it."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (691.4 g)
- Calories 913.4
- Total Fat - 33 g
- Saturated Fat - 8.1 g
- Cholesterol - 51.4 mg
- Sodium - 1127.1 mg
- Total Carbohydrate - 127 g
- Dietary Fiber - 4.9 g
- Sugars - 27.3 g
- Protein - 24.9 g
- Calcium - 339.1 mg
- Iron - 3.7 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Peel and chop the pumpkin into small cubes. Place on a cookie sheet and drizzle olive oil, salt and pepper. Bake in preheated oven of 375. Bake until soft (about 15-20 minutes) Remove from oven and keep warm.
Step 2
Remove woody ends from the larger asparagus and chop into 1 inch pieces. Leave the smaller ones whole. Steam asparagus until tender (about 5 minutes for large and 3 minutes for baby) Plunge into ice cold water when cooked.
Step 3
Lightly fry the onion and garlic in hot oil in saute pan until softened. Then add the rosemary and cook for another minute.
Step 4
Add rice and stir for about 2 minutes until rice begins to turn translucent. Add ladle full of hot stock and stir until absorbed and continue adding ladle full of broth at a time. When you see the broth absorbed add more hot broth. Rice will become creamy and tender.
Step 5
When the risotto is almost done mix in the grated cheese, pumpkin and chopped asparagus. Continue to heat through for about a minute or two.
Step 6
Divide into four bowls or plates and criss cross 2 baby asparagus over each dish. Drizzle with a little truffle oil and finish with fresh ground pepper and enjoy.
Tips
No special items needed.
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