- 1/2 small butternut pumpkin mash
- 1 can of cream of pumpkin
- 500 ml chicken stock
- 450 ml of water
- 20g of thinly sliced beef scotch fillet
- 1&1/2 tsp fennel seed
- a pinch of dried chilli flakes
- small knob of butter
- 2 small onions thinly sliced
- 2 cups of semifino risotto rice
- salt and pepper to taste
- extra virgin olive oil
- cooking oil
- a squeeze of lemon juice
- a handful of chopped flat leaf parsley
- a handful of grated aged parmigiano reggiano
- To make the pumpkin mash, put quartered pumpkin on a baking tray and drizzle with olive oil and sprinkle of sea salt. Put in oven on 150˚C for about 20-30 mins. Scoop out the flesh and drain excess water. Keep in fridge or use straight away.
- Heat up some oil on a non-stick deep pan and fry the onion. Let it sit for a couple of minutes to encourage some caramelisation, stir again and repeat until they are golden and soft.
- Mix in the rice and fennel seeds then stir for a further minute or so then turn the heat down to medium and pour in the chicken stock and cream of pumpkin a bit at a time while stirring until all is used up. Keep stirring and scraping the bottom of pan.
- Mix in the pumpkin mash and thinly sliced beef scotch fillet then add the water a bit at a time until all used up. Season with salt and pepper to taste.
- When cooked, move pot away from the stove and stir in the butter.
- Serve in a semi-bowl, drizzle with extra virgin olive oil, squeeze of lemon, grated parmigiano and chopped parsley.
- Season with cracked black pepper and chilli flakes.
- For vegetarian version, replace chicken stock with vegetable stock and replace beef slices with soaked porcini mushrooms and thinly sliced celery stick.
This entry was posted in Mains, The DIshes and tagged beef, butternut pumpkin, chicken stock, fennel seed, flat leaf parsley, lemon juice, parmigiano, reggiano, risotto, scotch fillet. Bookmark the permalink.
← Marble Tea Cake Osterbrot →
← Marble Tea Cake Osterbrot →
