Roast Pumpkin, Pea and Goat’s Fetta Risotto

One of the quickest and most amazing dishes to come out of the Steam Oven is a Risotto.  No you don’t have to open it and stir it at all and you end up with a creamy, perfectly cooked risotto which you don’t have to labour over on the cooktop!

I tend to like my risotto a little more ‘soupy’ than some, especially as there are usually left overs that a perfectly re heating in the Steam Oven (a bit more on that topic in the Combi Steamer 101 page) and I cook mine for a little less time than Miele recommends in their recipes.

I will add some other recipes but this one is tasty and SO quick and easy.  We usually have a risotto similar to this at least once a week.  Served with a salad it is a great weeknight or emergency meal.

Serves 4.

Ingredients:

1/2 Butternut Pumpkin cut into cubes, tossed in olive oil and roasted in the oven on 180°C for 30 min.  You can steam the pumpkin for 5-8 minutes but the flavour is better with it roasted.
1 leek white part only, finely sliced and washed well
2 cloves garlic, crushed or 1 large one
1 cup Arborio rice
Splash good white wine
2 cups chicken or vegetable stock
1/2 cup frozen peas
2 tbsp. grated parmesan cheese
1 tbsp. butter cubed
1/4 cup chopped flat leaf parsley
50g Goat’s Fetta, crumbled
Black pepper

Method:

1.      Although you can simply put the leek, garlic, onion and wine into the dish that comes with the Combi Steamer I still like to do this part of the risotto in the more traditional way as I think, in particular, the boiling off of the alcohol in the wine is necessary so you don’t have that unpleasant taste.

2.      In a heated frypan add a splash of olive oil and sauté your leek and garlic for a few minutes.  Add the rice and stir to coat as you would with making any risotto so that the grains are covered in the mixture for a couple of minutes.  Now add the chicken stock and immediately place all the contents of the pan into the combi steamer dish and place in the oven on 100% steam for 15 minutes.

3.      Now open the steam oven, add the pumpkin, peas and a couple of serving bowls on the floor of the oven (so these are pre heating for you at the same time) Cook for a further 2 min 100% steam.

4.      Remove from steamer, stir through butter, parmesan, herbs and some cracked pepper.  It will still be a little wet but the rice will continue to soak up the remaining stock and it is much nicer like this than too dry or claggy.  Plate up and top with crumbled Goat’s fetta which lifts the dish.

You can also substitute Baby Spinach for the peas and in that case you would add at the final step.  Enjoy….