Golden saffron pumpkin risotto with watercress salad

Golden saffron pumpkin risotto with watercress salad

By
From
Moorish
Serves
4
Photographer
Mark Roper

There is something irresistibly gentle and soothing about a bowl of creamy risotto. Here, the sweet starchiness of pumpkin and mysterious bittersweet pungency of saffron transform the rice into a glorious, golden hued meal.

Risotto

Ingredients

Quantity Ingredient
60ml olive oil
1 small onion, quartered
400g vialone nano rice
60ml white wine
1 litre chicken or vegetable stock, simmering
200g butternut pumpkin, cut into 1 cm dice
15 strands saffron, lightly toasted and crushed
1 tablespoon parsley, chopped
1 tablespoon celery leaves, chopped, (from the heart)
100g unsalted butter, chilled and cut into small cubes
60g parmesan, grated
salt and pepper

Watercress salad

Quantity Ingredient
1/2 lemon, juiced
2 tablespoons extra virgin olive oil
salt and pepper
1 bunch watercress, large stalks removed, (about 3⁄4 cup leaves)
1 cup baby curly endive
a handful purple endive leaves, roughly torn
1/2 purple onion, very finely sliced

Method

  1. Heat the oil in a pan and add the onion. Fry for a few minutes to flavour the oil, then discard. Add the rice and stir for a few minutes to coat each grain of rice with the oil. Add the wine and let it bubble away until evaporated. Next, ladle in enough simmering stock to cover the rice by a finger’s width.
  2. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
  3. Add the same quantity of stock. Again, cook on medium heat, stirring from time to time, until most of the stock has been absorbed.
  4. Add a third amount of stock (reserve around 100 ml for the final stage) and when half of the liquid has been absorbed, add the pumpkin, saffron, parsley and celery. Stir gently until the stock is all absorbed.
  5. Add the final 100 ml of stock and the butter and stir until both are completely absorbed. Stir in the parmesan, then taste and adjust the seasoning if needed. Cover the pot and allow to rest away from the heat for a few minutes.
  6. To make the watercress salad, whisk together the lemon juice, oil, salt and pepper and dress the watercress leaves, endive and onion.
  7. Serve the risotto immediately, topped with a small mound of salad.
Tags:
Malouf
Greg
Lucy
Moorish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again