Pumpkin risotto – perfect cold winter dish and for Carnival !!!

What the best on a cold winter day than a PUMPKIN RISOTTO?

And the orange colour will cheer you up for sure, and remember the Carnival time !!!

Ok, so let’s start as usual with a sauce pan, some extra virgin olive oil, garlic and one onion cut in small slices.

Let it cook just a very little time, the time actually you will cut and wash the pumpkin.

(Low the flame if it’s too high and burns too much the onion).

Then add the orange touch, and stirr. Let it cook with a low flame again not to burn everything.

 

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It will take how much? Ten minutes? Actually even less.

So the change in colour and texture (less volume, softer) you will notice it in the picture just below.

 

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Ok so, next to this sauce pan while the pumpkin is cooking you could boil the rice (not too much water, but enough

not to let all of it going away with the heat).

I do like Basmati rice type but it could be even a classical Carnairoli …

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Then add the rice in the pumpkin sauce pan when it’s done.

Stirr.

And that’s it.

If the rice has still too much water with it, wait a couple of minutes stirring, waiting for it to evaporate.

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Ok, so it’s ready!!!

You could top it with some room temperature extra virgin olive oil, a little bit of ginger in powder to stress the

sweetness of the pumpking but with a zest of personality.

Parmesan cheese why not, even a more salted cheese could be good (like a Pecorino Romano i.e.).

But as usual too much is too much. So you could keep it simple as it is.

Just some salt if necessary and extra virgin olive oil.

Enjoy!

I love this dish, and it’s rich in Vitamin A!!! (you see the colour… and think about your eyes … yes,

you need to eat orange stuff to keep your eyes and sight in shape! don’t forget!!!)

 

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See you next post, with great pleasure …

This evening I have to confess I’ve done the artichokes again … I am a kind of addicted to them …

Never mind.

Nutrition … Variety is the key word for an healthy eating.

So keep going, don’t be afraid, make experiments, try new flavours and taste …

Trust your palate!

Good luck!!!

Barbara

After so long time … something dating back to my childhood … ARTICHOKES!!!

Being away from this blog for so long, for so many different reasons I don’t want to be boring explaining you why …

I’m back!

Ok, so why then artichokes… Because I was born in Florence, my home town where I’ve just come back living in …

And I do love artichokes.

When I was little I used to have the stem of the artichoke in the pushchair instead of other stuff to nibble …

I am in love with the artichoke’s flavour. That’ s why I could even talk to you about the extra virgin olive oil in Tuscany, which has typical artichokes notes, but I won’t.

Let’s focus.

Ok. Let’s start with some pictures.

I know they look scary (the artichokes … but yes also some pictures might be scary, I admit I am not that good in taking pictures) . But let’s go step by step.

 

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First remove some external “leaves”. And then a big cut of the head top.

Then…

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Let’s cut it in 4 pieces.

Let’s remove the so called “little beard”.

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This way…

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Ok, so do you see the difference before and after? Good.

Now it’s almost done!

This was the more tough part of the game.

Now just take a sauce pane, and put some olive oil (extra virgin always!), a piece or two of garlic and one onion cleaned and cut in small pieces.

 

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Let it heat, and let the onions shrink a little without burning (red onions are better for the taste).

Then stirr.

Add the artichokes. First the stems which you have previousely cleaned too, just removing the first layer of their cover and cutting them in small sticks. Then the rest. And stirr and let all cook.

Put the flame lower since the very beginning ’cause it has to be a slow cooking (you don’t have to burn them!).

Not too much cooking because you know artichokes are good even raw. Anyway… just taste a bite and see.

Not over cooked please! That’s it.

 

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So you can have an amazing plate of artichokes let’s say in less than half an hour?

Tasty, healthy… Don’t forget artichokes are dreadfully rich in iron!!!

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Get your strenght back then, and enjoy real food! Not plastic one!

And enjoy cooking too!

This time I’ve done them without persil, but actually simply buy some fresh persil and add some while cooking.

For the taste it’s just adding a plus …

 

Thanks for reading me again…

And welcome back! (that I’m saying it to myself …)

See you soon…

 

Barbara