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Warming pumpkin risotto recipe

 

Well we’ve made it into November and it’s definitely time for wholesome and warming food so I wanted to share a recipe with you for pumpkin risotto.  We had this yesterday for dinner using the cutest munchkin pumpkin we were given from my Mum’s garden and I have to say, it was pretty darn tasty and fairly easy to do too!

Ingredients needed for the warming pumpkin risotto

Ingredients (serves 2)

For the risotto:

  • 3 garlic cloves, peeled
  • 1 litre hot vegetable stock
  • 40g unsalted butter
  • 200g pumpkin (unpeeled weight), peeled, seeded and cut into 1cm cubes – we used a munchkin pumpkin
  • 1 tbsp olive oil
  • ½ small onion (or 2 shallots), finely chopped
  • 200g arborio rice
  • 75g pecorino, finely grated

For the crispy shallots:

  • 25g shallots, finely chopped
  • 50g plain flour, seasoned with salt and pepper
  • vegetable oil, for shallow frying

Crusty bread and green pesto for serving

Method

  1. Blanch the garlic in boiling water for 3 mins, until slightly softened. Drain and add back to the pan with 100ml of the vegetable stock and half of the butter.
  2. Simmer this for about 15 minutes until the garlic is soft, remove from the heat.  (Tip: this step can be done up to 4 hours in advance.)
  3. Heat the 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.
  4. To 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.
  5. Sweat the onion in the remaining butter in a large shallow pan until soft, it takes about 5 minutes.
  6. Tip in the rice, raise the heat and toast until translucent round the edges of the grain. 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.
  7. Once the rice is al dente, fold in the cheese, garlic cloves and pumpkin and cook for 2 mins.
  8. Serve with a drizzle of pesto and the crispy shallots on top. (Tip: Depending on how garlicy you like things, you may want to take out the garlic cloves rather than eating them.)

And if you’re interested in what wine to serve with this, according to Fiona Beckett of the website “Matching Food & Wine“, a rich chardonnay or viognier is apparently the way to go!

Pumpkin risotto with basil green pesto and crispy shallots

Until next time,

Amanda x

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