6 mini sugar pumpkins,
Risotto with 3 cups water or vegetable broth
2 tbsp. olive oil
10 cloves garlic
1 onion, chopped
1⁄2 lb mix of mushrooms, wiped & sliced
2 tbsp. olive oil
10 cloves garlic
1 onion, chopped
1⁄2 lb mix of mushrooms, wiped & sliced
10 kalamata olives, chopped
2 tbsp. each, fresh oregano, thyme and rosemary
6 oz. spinach
1 stick of butter
shaved Parmesan cheese (optional)
2 tbsp. each, fresh oregano, thyme and rosemary
6 oz. spinach
1 stick of butter
shaved Parmesan cheese (optional)
Goat cheese
Salt and pepper to taste
Preheat oven to 350
Wash, gut, season pumpkins with salt and pepper, roast 45 min or until soft inside; heat to boil broth or water. Add risotto, stir until thickened. Add butter to risotto; sauté garlic and onions in olive oil in small pan then add mushrooms. Add spinach and olives to mushrooms, cook until wilted. Add seasonings and mix in with risotto.
Sauce
Ingredients: 1⁄2 cup raw almonds 1⁄2 cup hazelnuts 2 large garlic cloves chopped, 1 small dried, red Chile pepper, crushed 3 vine ripened tomatoes, 2 tbsp. parsley chopped,
1⁄2 tsp salt, 1 tsp paprika, 1⁄4 cup extra virgin olive oil, 2 tbsp. red wine vinegar
Blanch almonds – bring pot of water to a boil, add almonds strain and peel off skins- set aside.
Spread hazelnuts on baking sheet, toast lightly then rub nuts with damp towel to remove skins. Put nuts, garlic, and chili into food processor, process until finely ground.
Add tomatoes, parsley paprika, salt – process until smooth with motor running add vinegar to taste; cover and let stand for 30 minutes for ingredients to blend.
Salt and pepper to taste
Preheat oven to 350
Wash, gut, season pumpkins with salt and pepper, roast 45 min or until soft inside; heat to boil broth or water. Add risotto, stir until thickened. Add butter to risotto; sauté garlic and onions in olive oil in small pan then add mushrooms. Add spinach and olives to mushrooms, cook until wilted. Add seasonings and mix in with risotto.
Sauce
Ingredients: 1⁄2 cup raw almonds 1⁄2 cup hazelnuts 2 large garlic cloves chopped, 1 small dried, red Chile pepper, crushed 3 vine ripened tomatoes, 2 tbsp. parsley chopped,
1⁄2 tsp salt, 1 tsp paprika, 1⁄4 cup extra virgin olive oil, 2 tbsp. red wine vinegar
Blanch almonds – bring pot of water to a boil, add almonds strain and peel off skins- set aside.
Spread hazelnuts on baking sheet, toast lightly then rub nuts with damp towel to remove skins. Put nuts, garlic, and chili into food processor, process until finely ground.
Add tomatoes, parsley paprika, salt – process until smooth with motor running add vinegar to taste; cover and let stand for 30 minutes for ingredients to blend.
Stuff pumpkins sticking a chunk of goat cheese down in risotto; top with sauce and Parmesan cheese (optional)
Serve!
Created by Cheryl Murphy
