What do you do with your Halloween pumpkin once it’s finished with? Here’s a good way to use it before or after Halloween! This recipe can be used with any squash or pumpkin!
Serves 4 - 6
Ingredients –
200g Arborio/ risotto rice
400g Pumpkin – Small diced
2 x Shallots – diced
500ml Vegetable stock (hot)
75g Parmesan grated
8 x Sage leaves – finely chopped
1tbsp Crème fraiche
2 x Knobs butter
Vegetable oil
Salt
Black Pepper
Method:
First cook the pumpkin. In a large pan heat a small amount of oil and cook the diced pumpkin for a round five minutes or until soft. Alternatively it can be roasted in the oven on a low heat.
Once cooked transfer half to a blender to make a puree and save half the roasted.
For the risotto take a large pan on a medium heat and add the butter. Slowly cook the shallots until soft then add the rice. Cook for a minute then gradually add the stock bit by bit until all has been absorbed. You may require slightly more or less.
Continue to stir every so often not allowing the rice to burn. Cook the rice until it has a slight bite to it. Next add the parmesan and stir in followed by the sage and pumpkin puree until combined.
Finish with the crème fraiche and roasted cubes. Season with salt and freshly ground black pepper and shaved parmesan. Delicious!
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here