Thursday, May 14, 2009
That 'ol Chestnut
So here it is, the chestnut-y delight I promised.
Roast Pumpkin, Sage, Chestnut and Bacon Risotto
1 batch of basic Risotto
I butternut Pumkin chopped
5 rashers of Middle Bacon, or Prosciutto.
Handful of fresh Sage leaves
100g Chestnuts (you could use almonds also)
2 Chillies, dried or flakes preferable
Salt & Pepper
Chop up the pumkin and spread into a roasting tray. Put the chillies, a little salt and pepper and olive oil into a mortar and pestle and bash up well. Pour this over the pumkin and toss around the tray until its well coated. Put in a preheated oven and roast until soft.
Make the Risotto as normal. Towards the end of cooking the risotto, lay your bacon rashers over the roasting pumpkin then sprinkle the chestnuts and sage leaves over this and roast for another 15 or so mins (until slightly crispy and browned).
Just before you add your butter and parmesan to the risotto, take the bacon, chestnuts and sage off the pumpkin, put aside and add the pumpkin to the risotto. Add your butter and parmesan as normal to you risotto and mix. Let sit.
Top with the bacon, sage and chestnuts!