italy

pumpkin risotto

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Perfect for a vegetarian dinner party, this risotto can be made with any squash instead, so if pumpkins are not in season you can use what it’s available. It’s not only perfect for a Halloween dinner, but it’s delicious all year round too. It’s baked, so there is no need to stand over a hot stove stirring for half an hour unless you want to make it the traditional way (which is fine too). The crispy sage leaves and the caramelised pumpkin taste amazing together and I like it with a little dribble of aged balsamic over the top as well.

Recipe

Serves 3-4.

Ingredients:
4 tablespoons of olive oil
1 onion, finely chopped
12 sage leaves, chopped
12 sage leaves, fried till crispy
400g risotto rice
800g pumpkin peeled, cored and cubed
1 litre hot chicken or vegetable stock
30g butter
40g of finely grated Parmesan (or plant based parmesan)
More Parmesan to grate on top

pumpkinsagerisotto_ingredients

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gnocchi

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Little pillows of gorgeousness, my dad taught us to make these on the kitchen table and these are much nicer than shop bought gnocchi. This recipe is particularly good because you make it with scooped out baked potatoes, so it concentrates the potato flavour. I put them with my sugo recipe with lots of Parmesan and basil and you have a brilliant vegetarian dinner with a salad.

Makes enough for a starter for 6 or a main for 4 people.

recipe

Ingredients:

350g of plain flour (or potato flour which is gluten free)
1kg of large floury potatoes (i.e. Desiree or Maris Piper)
1/2 teaspoon salt
Pinch of nutmeg (optional)
2 small beaten eggs

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gremolata

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This genius Italian condiment of parsley, lemon zest and garlic is sprinkled on meat, traditionally Osso Buco, fish and vegetables after they have been cooked. It can turn even bland food into a thing of wonder. You can even scatter it over pasta, with olive oil and Parmesan or chuck it over a salad. Great if you are cutting back on salt too.

Makes half a cup.

Ingredients:
1 small bunch of flat leaf parsley, washed and dried
Zest of 2 lemons
1-2 cloves of garlic

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risotto milanese with scallops

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You can leave the scallops off if you don’t want them, but this combo of flavours is really good with or without. I get frozen scallops from the supermarket which are cheaper, and more convenient, but the scallops from the fish monger are super fab. The risotto is baked so it’s easy and you don’t have to stand over it, whilst entertaining.

Serves 4.

Ingredients:

  • 1 large pinch saffron
  • 1 onion finely chopped
  • 400g risotto rice
  • 2 tablespoons of olive oil
  • 1 litre of hot, rich chicken, vegetable or fish stock
  • 30g butter
  • 30g grated Parmesan
  • small bunch parsley finely chopped
  • 1 lemon zested and wedged
  • salt and pepper

For the scallops

  • 200g frozen scallops (thawed)
  • 10 g butter
  • 1 tablespoon olive oil

How:
Preheat the oven to 200°C.
Heat a large oven proof saucepan, which has a lid, over medium heat.
Add the oil and onion and cook until soft, about 4 mins.
Add the saffron, rice and stock, cover with the lid and bake for 30 minutes.
Stir in the butter, Parmesan, salt and pepper to taste.
Serve with a sprinkling of parsley, lemon zest and a lemon wedge.

For the scallops, sear the scallops in a hot pan with the olive oil and butter for 1½ minutes each side until golden. Arrange them on top of the risotto.
Serve straight away.