Oven-roasted pumpkin and orange risotto
Comme je suis un vrai petit écureuil, je conserve précieusement les courges dans un endroit frais jusqu’à l’été pour en profiter plus tard dans la saison. Je sais que vous avez plus envie de courgettes, d’aubergines et de tomates à cette saison, mais je suis sûre que ce petit risotto bien crémeux saura vous convaincre de l’essayer !!!
Pour trouver encore du potimarron, allez faire un tour dans votre épicerie bio, j’en ai encore vu hier dans la mienne !
Et comme il vous restera du potimarron, je vous propose très vite une moughrabieh salad.
Oven-roasted pumpkin and orange risotto
Ingredients (pour 2)
- 200 g of Arborio rice
- 60 cl chicken or vegetable broth
- 1 small onion
- 1 small stalk of celery
- 7 cl de vin blanc sec
- 1 c. to s. olive oil
- 1/2 pumpkin
- juice and zest of an orange
- 30 g of butter
- 50 g grated parmesan
- 1 c. to s. mascarpone
- salt and pepper
Description
Preheat the oven to 200°.
Wash the pumpkin and cut it in half, empty it and keep the seeds to make this recipe. Then cut one half into wedges, arrange them in a baking dish and drizzle with olive oil. Bake approx. 40 mins until golden brown.
Heat the broth in a saucepan.
In a skillet, heat the olive oil and sauté the finely chopped onion and celery for 10 min on low heat.
Then add the rice and increase the heat..
Pour in the white wine and boil until completely evaporated then lower the heat (neither too strong nor too weak).
Add the broth to the rice a ladleful at a time, stir and wait for the rice to absorb the broth before adding more. Keep adding broth ladle after ladle and taste the rice frequently, it should be soft and a bit firm (you may not need all the broth)
A little before the end of cooking, add orange juice and zest to the rice.
When the risotto is cooked add the pumpkin quarters off the heat, butter, the parmesan and the mascarpone then season.
Serve this pumpkin risotto hot with a pinch of Espelette pepper.
Bon risotto !
Emilie
CrispX
14.7.12I like I like I like !! all these beautiful flavors hummmm ^^ we can help ourselves ? Kisses
Emilie
14.7.12Yes yes yes we have the right !!!
Thank you CrispX 😉
Kisses
poupougnette
14.7.12I love pumpkin and risotto! the alliance of the two with a hint of orange can only please me! Yum!! ^^
Have a nice day, girls. Kisses, Kisses
Emilie
21.7.12Thank you very much Poupougnette 🙂
Kisses
ladymilonguera
14.7.12A great idea that this risotto !
Emilie
14.7.12Nice thank you Ladymilonguera !!!
Shannene
14.7.12Thank you for this recipe, I adore, I keep it under the elbow !
Lolotte
15.7.12Hey, I wouldn't have thought to add orange. A big fan of risotto like me, it must be tested one day.
Emilie
15.7.12Thank you, I'm very happy what you're telling me here 🙂
BoopCook
15.7.12humm this risotto looks simply divine ! ;D
I love yum yum
Emilie
15.7.12Merci BoopCook, your compliments always make me very happy !!!
Leticia
15.7.12oh i do, The same, I keep a squash somewhere and with this rotten weather the other day I made a soup. Your risotto is simply magnificent and makes me want to !
Emilie
15.7.12Wow we do the same !!! Thank you very much Miss Leticia 🙂
Grenadine
21.8.12The risottos, pumpkin, I think it's my favorite food when it's cold ! Not right now so, but your recipe (and the pumpkin-orange combination that I find fabulous) still manages to make me want !
Emilie
21.8.12Thank you Grenadine 🙂
So I wish us soon the fall that you can taste this wonder !!!
Patricia
26.11.12Well … I'm lucky: It's fall!
Pumpkins & oranges are there!
SO, I fell for this gourmet risotto, and I included it in my menus this week, that I post on my blog, for Sunday noon …
There is a direct link here for the recipe!
Merci & good week.
Emilie
26.11.12Thank you very much Patricia, it makes us very happy !
Moulois
11.11.14Tested tonight, and we validate!!!!!!!!!!!!!!!!!
Emilie
12.11.14Oh cool Marion, merci !!!