Paul Gaylers Thai Inspired Risotto With Pumpkin Recipes

Steps:

• In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

Steps:

• Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
• While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
• Cut up the spring onions with your scissors.
• Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
• Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
• Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

Steps:

• Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured purée. Pour into a bowl and fold in the parmesan.
• Blanch remaining garlic in boiling water for 3 mins, until slightly softened. Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Remove from the heat. You can do this up to 4 hrs in advance.
• Heat oven to 200C/fan 180C/gas 6. Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.
• Make the crispy shallots. Dust them in the flour and shake off excess. Heat 2cm oil in a large pan and fry until light golden brown. Drain and keep warm.
• Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.
• Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins. Serve with a drizzle of pesto and the shallots on top.

Steps:

• Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
• In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
• Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
• In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
• Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
• Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.

Steps:

• Position oven racks so that a sheet pan and Dutch oven can fit at the same time and heat oven to 400 degrees. Add the squash pieces to a rimmed sheet pan, add 2 tablespoons oil, and season with salt and pepper. Toss and roast until the squash is tender and starting to turn golden, 20 minutes.
• As squash roasts, heat a large Dutch oven over medium. Add 2 tablespoons oil and the shallots, and cook until they've softened, 2 to 3 minutes. Add the garlic and ginger, and stir until fragrant, about 1 minute. Add the rice and stir until well coated in oil and lightly toasted, 2 minutes. Add the curry paste and stir until fragrant, 1 minute. Add vegetable stock, increase heat to high and bring to boil.
• Reduce oven temperature to 350 degrees. Stir the rice so it does not stick to the bottom of the pan. Cover with a lid and bake until the rice is just slightly underdone, about 10 minutes.
• As risotto cooks, check the squash. After 20 minutes, it should be just tender. Add the green beans to the same pan, drizzle the beans with the remaining 1 tablespoon oil, and season with salt and pepper, and season with salt and pepper. Roast until the beans are crisp-tender but still bright green, 8 to 10 minutes.
• Once rice is al dente, move the pot to the stovetop and heat over medium-high. Add the coconut milk and makrut lime leaves, if using, and stir until the rice is creamy, about 3 minutes.
• Turn off the heat and add juice of 1/2 lime. (Slice the other half into wedges.) Taste and season with salt and pepper. Serve with lime wedges, and top with herbs and roasted vegetables.