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Butternut risotto, crispy sage, pumpkin seed salsa
Ingredients
250g Cooked risotto
100g Roasted butternut
25g Pumpkin seed salsa
30ml Oil
3g Crispy sage
2g Maldon salt
2g Freshly cracked black pepper
Allergies Sulphites, gluten, celery
MOP
- Gently warm the risotto in a pan adding just enough stock to warm the mix through.
- Once the mix is warmed add the roast butternut squash through & check for seasoning.
- In a pan add some oil and allow to warm then add the chopped mushrooms & spinach then cook for 2-3 min, Season with salt and pepper.
- On a main coarse plate add the risotto to the middle of the plate, top with the deep fried sage and pumpkin seed salsa.
- Finish off with the finely chopped chives.
Cooked risotto
Ingredients
400g Finely diced shallot
20g Thyme, picked & finely chopped (no stalks)
30g Sliced garlic
50g Oil
400g Roast butternut
600g Risotto rice
1800g Pumpkin stock
MOP
- In a Thick base pot bring the oil up to temperature and add the shallots, cook of for 2-3min until translucent add the garlic and thyme and cook for another 2-3min.
- Add the roast butternut.
- Add the risotto and keep stirring while it soaks some of the liquids up. Reduce the heat to medium-low.
- Add the pumpkin stock in increments allowing the risotto to soak up all the flavour and cook until tender - 20 minutes.
Cool and store for service - have some pumpkin stock ready for service to reheat the mix.
Pumpkin stock
Ingredients
500g Trimming from the pumpkin
20g Vegetable oil
1800g Water
100g. Veg stock
MEP
- Sauté off the trimming in the oil, add the water and veg stock, cook until the pumpkin is soft. strain.
- Cool, label and refrigerate.
Deep fried sage
Ingredients
100g Sage
5g. Salt
MEP
- Deep fry sage until crispy.
- Once crispy remove from the frier to a gastro with a j cloth on th bottom to catch any remaining oil, season with the salt and store until needed.
Roast butternut
Ingredients
1000g diced 2cm butternut
150ml Vegetable oil
6g Salt
MEP
- In a large bowl add the diced butternut, vegetable oil and salt together.
- Once combined add to a gastro, ensuring not to over fill the tray
- Add the tray to the oven and cook for 10 minute (Butternut should be firm but break when pressure is applied)
- Chill, label and store.
Pumpkin seed salsa
Ingredients
300g toasted Pumkin seeds
100g Diced shallot
70g Olive oil
50g Mint
50g Parsley
50g Dill
10g Minced garlic
MEP
- Finely chop the herbs and add all the ingredients to the robocoupe, pulse the mixture until it is a course texture.