Sunday, December 4, 2011

Must try pumpkin risotto


Sorry it’s been so long in between posts. I have to take my hats off to all you amazing bloggers who write a post every day, I really don’t know how you do it. Things have been crazy here as I’ve been working on a freelance project and as the girls don’t start day care until next year, the only time for me to work is after hours. I’m tired, so very, very tired. But at the same time I’m loving the fact that I’m being creative again and it feels nice to be working again. 

Not much has changed on the food front when it comes to the girls. Still every day is a mission to get food down. Everyday I sneak the food onto their highchairs and walk away praying that they will eat even the tiniest bit. I have had the odd success story, so I will share these with you. This is one that proves to be a hit with both girls. The great thing about this dish is that the recipe can feed the whole family, and the WHOLE family will enjoy it. The key to this meal is to get the pumpkin so soft that you can mash it right into the rice, that way it can’t be picked out and thrown on the floor! 

This recipe comes from a great book that my Hubbie bought me from the UK. It’s called Eat Up by Mark Hix with Suzi Godson. What I love about this book is that the recipes are all for the whole family, and that each recipe tells you how old your little one will need to be before they can eat each dish ( I find this feature to be very handy).

Let me know if you give this recipe a go, I’m sure it will be a success. Thanks for all of your lovely comments over the last month or so, it really makes my day and encourages me to get back in the kitchen. It’s also nice to know that we are all in the same boat. 

SERVES
2 adults and 2 kids

INGREDIENTS
800ml Vegetable stock
2 tsp tomato puree
1 small pumpkin (500g) peeled, deseeded and cut into 1 cm dice
1 tb olive oil
200g Arborio rice
3tb finely chopped parsley
4 tbs double cream
50g parmesan cheese, finely grated

METHOD
1. Bring the vegetable stock to the boil with the tomato puree, add the pumpkin and simmer for 3-4 mins, until tender. 
2. Remove the pumpkin and set aside. Keep the stock hot.
3. To make the risotto, heat the olive oil in a heavy-based pan, add the rice and stir over a low heat for a minute or so until it turns translucent. 
4. Gradually add the hot stock, a ladleful at a time, stirring constantly and ensuring that it has been fully absorbed by the rice before adding the next batch.
5. After about 20-25 minutes, when the rice is almost cooked, add the pumpkin, parsley and cream. Cook for a further 5 minutes, then stir in the parmesan, season to taste and serve.