Now get all your ingredients ready and start making your. 2 tsp each of coriander seed and dried oregano, 1/2 tsp salt and same of freshly ground pepper. I go for half of it fine and half chunky. Roast at 350° for 80-90 minutes, or until fork-tender. Toss pumpkin with olive oil, salt and pepper. Pound the dried spices in a pestle and mortar and then add the garlic and continue to pound to form a rough paste. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes. For a holiday season twist on a classic lasagne try out this Jamie magazine recipe. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad … Butternut is a good alternative. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. Crispy pan-roasted chicken on creamy lemon risotto is an easy, delicious family recipe. Slices of roast pumpkin, sweet red onions, chestnuts and fresh sage are layered with a rich Bechamel sauce and finished with a cheesy breadcrumb topping mixed with pancetta. As Mr. Oliver cooks, dishes other than the one … Add the rice and stir. | 2 cloves garlic, peeled and finely chopped, 2 tender sticks of celery, finely chopped, 70g unsalted butter, or less to your taste. In this recipe, the pumpkin is roasted with the addition of some spices and then incorporated into the risotto. Season to taste with black pepper. In the same pan used to cook the pumpkin heat another tablespoon of oil and then toss in your rice … Remove risotto from heat. Stir through spinach, cheese and roasted vegetables. Dust this over your squash with a tablespoon of olive oil. Heat oil and butter in a large, deep frying pan over medium heat. Make the hollow where the seeds were a little bigger by scooping out some more pumpkin flesh. Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves. Here I have another Christmas present for you, my Pumpkin Risotto. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. Cook in a baking tray in one layer in a preheated 200 degree oven for 30 mins until tender and the pumpkin pieces have browned edges. Meanwhile, using a large saucepan and some olive oil, fry the onion until soft. Just as perfect for weeknight meals as it is for dinner parties. The best pumpkin for this recipe is Franchi's marina di Chioggia, with its dense orange flesh and sweet flavour. Spread on baking tray, bake for 20 minutes. “When it's cold out, this beautiful, colourful butternut squash risotto is like a big, warm hug ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Perfect risotto four ways: Gennaro Contaldo, 1 basic risotto recipe, 1 butternut squash, 1 level tablespoon coriander seeds, 2 small dried chillies, 12 slices higher-welfare pancetta or dry-cured smoky bacon, 100 g chestnuts , vac-packed is fine, 1 bunch fresh sage , leaves picked, 6 heaped tablespoons mascarpone cheese , optional, Preheat your oven to 190°C/375°F/gas 5.