just a smidgen

Karista’s Roasted Pumpkin and Curried Shellfish Risotto, eh?

Roasted Pumpkin Risotto 1

If ya ever want ta’ visit us in Canada.. ye’ll see der’s a few accents ya’ might want ta know of. Such as the likes of: “Where’s da skillet gone to, love? What in da hell are we at here.. if I can’t find me skillet, booouy?” “I am just after tellin’ ya where it ’tis, hon, I’m just after doin’ it!” “Well, now, da risotto is right awesome, eh? But, she’s tough as nails, she is..”  “You’ll be sure to be needin’ a lot of time to cook this risotto. See, what I’m sayin’ is, the time ya take to cook yer risotto is gonna be a bit longer, eh? Given it’s so hard and all!” You’ve got to roll your “aaars” and add an “i”, so Mike becomes “Moike”. I’ve a secret passion.. a “thing” for linguistics, dialects and accents (I even studied it in University).. just ask me when I’m drunk tipsy and I’ll speak try to speak a wee bit of Irish for ya’..  or any language for that matter:D  Just have a quick look at our Illustrious Senate in Action { I thought this was timely, given the dynamic Obama Romny Debate in the US the other night } Karista’s Roasted Pumpkin Risotto was callin’ out ta’ me.. ahem.. calling out to me (it’s contagious) and when she mentioned a pinch of curry and a spoonful of minced ginger, it was just too tempting to resist! And why would I anyway? I had wonderful little frozen packets of roasted sugar pie pumpkin at my fingertips.. all I needed was some time and a bottle of white wine.. oh, and to be sure.. a glass for the wine!!

You must stop by Karista’s lovely blog, Karista’s Kitchen, and say hi.. she’s a personal chef ( I know!! ), Culinary Instructor, Food Writer.. she’s been on television and in the news, she has 2 “sassy” girls, 4 baby chicks and her man, Ranger Craig.. flies her around in a Cessna 182! You’ll love her recipes as much as you love her!!

Why the accent today? Let me explain my dubious wine infused logic..  a recipe → risotto → not cooking → must have a tougher, Canadian brand of risotto (insert accent here) → extra wine and time to soften the risotto → extra wine for the chef → best risotto ever!! Plus my friend Randy just came back from the Nationals Soccer competition in the maritimes.. And my lad was studyin’ for Statistics.. so a bit of an accent in the kitchen might take the pressure off, eh? I’m thinking this is the only best way to cook.. a little of ‘dis and ‘dat and everyting just seems to fall into place.  I.Love.This.Recipe. It’s totally not as challenging as I thought Risotto would be, Karista made it so easy to follow! On her recommendation, I set aside the fresh sage and added Ginger, Ayur Masala Curry Powder, Cinnamon, hmmmm.. what else did I throw in there.. Coriander.. and a pinch of Turmeric. Oh, and some  seared scallops and a few prawns had a nice hot bath in there, too! She just needed a little extra time ta’ cook up, is all!

 

Karista’s Roasted Pumpkin and Curried Shellfish Risotto
 
Ingredients
  • 6 cups vegetable broth (3 Harvest Sun organic Vegetable Bouillon Cubes dissolved in 6 cups water)
  • 2-3 tbsp butter
  • 1/2-2/3 cup finely diced onion
  • 2 cups Arborio rice
  • 1 tsp ginger, minced
  • 6-8 pinches Ayur Masala Curry Powder, to taste
  • 2 tsp fresh coriander, ground
  • 1 tsp cinnamon
  • 1/8 tsp turmermic
  • 1/2 cup white wine, plus 1 “glug”
  • 2 cups roasted pumpkin puree
  • 400 g sea scallops
  • 200 g prawns (31/40)
Instructions
  1. Bring the boullion cubes and water to a simmer in a large saucepan. Keep warm.
  2. Heat butter in a heavy saucepan or skillet over medium heat. Add the onions and saute until softened and lightly browned, about 2-3 minutes. Stir in the rice and coat in the onion and butter mixture, about one minute.
  3. Stir in the spices, from the ginger to the turmeric. Stir in 1 cup warm broth and simmer until the liquid is absorbed by the rice. Add 1/2 cup warm broth, simmer until it is absorbed. Repeat, cooking over medium to medium-low heat, until all of the broth is used and the arborio rice is softened. I added a “glug” of white wine when my rice was still a bit uncooked after 25-35 minutes. I simmered for about 45 minutes.
  4. Meanwhile, heat oil in a skillet and brown the scallops, then set aside. Rinse the prawns and set aside.
  5. When the risotto has softened, stir in the pumpkin and the prawns. Simmer until the prawns have almost cooked, then add the scallops in. Continue to heat until all of the seafood is cooked and the risotto is heated through. Serve immediately.

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