Serves: 4 at home or 24 tastes in the classroom
Fresh from the garden: pumpkin, bay leaves, celery, onions, leek, sage
- metric measuring spoons and cups
- chopping boards & non-slip mats
- 1 medium knife
- large saucepan
- bowls – 3 medium
- wooden spoon
- serving bowls
- 3 – 4 cups stock
- 1 bay leaf
- 2 sage leaves
- 250 g pumpkin
- ½ onion
- ½ leek
- 1 celery sticks
- 1 garlic clove
- 20 ml olive oil
- 20 g butter
- 200 g (1 cup) risotto rice
- sea salt
- freshly ground black pepper
- 1 lemon
- 10 g parmesan, grated
|What to do
- Set out your ingredients.
- Preheat the oven to 220oC.
- Pour in the stock in a saucepan and heat over medium heat. Turn the heat to low and leave the stock, with the ladle in it.
- Chop the sage leaves.
- Peel the pumpkin and chop into 1 cm cubes. Toss in 1 tablespoon olive oil and the chopped sage leaves and roast in the oven for 20 minutes.
- Peel and finely chop the onion.
- Wash and finely chop the leek.
- Trim the leaves off the celery and discard them. Finely chop the celery.
- Peel and finely chop the garlic.
Cook the risotto
- Heat the heavy-based saucepan over medium heat, and add the butter and olive oil. Tip in the onion, leek, garlic and celery, and stir until the vegetables are soft.
- Tip in the rice and stir to ensure that every grain is well coated with the buttery juice. Then add the bay leaves.
- Add a ladleful of hot stock, stirring all the time. The rice will absorb the hot stock and start to swell. Continue to add a ladleful of stock as the last one disappears, stirring all the time.
- Continue to cook until the rice is al dente (cooked through but firm to bite) about 15 minutes.
- Stir in the pumpkin to the risotto and continue cooking for another 5 minutes.
- Add the juice of half the lemon and the parmesan.
- Remove the pan from the heat and let it rest, with the lid on, for 3 – 4 minutes. Season to taste before serving.