posted on Jul, 1 2005 @ 06:43 AM
A bit different
(and look! Contains no worms, insects or other creepycrawlies!)
1 munchkin or other small pumpkin
55g/1oz unsalted butter
2 spring onions, sliced
110g/4oz short-grain rice
570ml/1 pint chicken stock
½ glass white wine
Cut the top off the pumpkin and remove the pips from inside, and scrape out the pulp using a melon baller. Gently melt the butter in a pan and
sauté the pulp and spring onions for 3-4 minutes to soften. Stir in the rice and cook for three minutes. Pour in the chicken stock and wine,
stirring to combine.
Bring to the boil, then reduce the heat and simmer for 10-12 minutes or until the rice is tender. Season to taste, transfer to serving plates and
serve at once.
And one more:
Lemon & Pomegranate Seed Risotto
1 3/4 cups short-grained rice
1 small leek
1/4 cup (50 g) unsalted butter
1 quart of chicken or beef broth
1/2 cup dry white wine, warmed
Salt and pepper to taste
A few shavings of fresh ginger root, minced (optional)
Seed the pomegranate and squeeze half the seeds in a potato ricer to extract their juice. Combine it with the juice of a half a lemon. Trim the zest
from the lemon, cut it into thin strips, and blanch them; pat dry and set aside.
Clean the leek, mince it, and sauté it until it wilts in the butter, then scoop it from the pan and set it aside. Sauté the rice in the drippings
until the grains become translucent, about five minutes, then return the sautéed leek to the pan and sauté a minute more. Stir in the warmed wine
and cook, stirring, until it has evaporated. Next, begin to add the broth, a ladle at a time, stirring gently and adding more as it is absorbed.
Shortly before the rice is done, add the fruit juices and season to taste with salt and pepper. Divvy the risotto up into individual portions and
decorate them with the reserved pomegranate seeds and strips of zest.