Best 5 Pumpkin Risotto With Rocket And Roasted Rack Of Lamb Recipes

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**Pumpkin Risotto with Rocket and Roasted Rack of Lamb: A Culinary Journey of Autumn Flavors**

As the leaves change color and the air turns crisp, it's time to embrace the bounty of autumn produce. This stunning dish of pumpkin risotto with rocket and roasted rack of lamb captures the essence of the season, combining earthy, sweet, and savory flavors in a symphony of culinary delight. The creamy pumpkin risotto, infused with the vibrant hues of fall, provides a rich and comforting base for the tender and succulent rack of lamb, roasted to perfection. Accented with the peppery bite of rocket leaves and a drizzle of tangy balsamic glaze, this dish is a feast for both the eyes and the palate. Join us on a culinary journey as we delve into the recipes for this autumnal masterpiece, and discover the secrets to creating a dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BAKED PUMPKIN RISOTTO



Creamy Baked Pumpkin Risotto image

Provided by Aida Mollenkamp

Categories     side-dish

Time 37m

Yield 6 servings

Number Of Ingredients 9

5 cups low-sodium chicken or vegetable broth
2 cups arborio rice
2 cups pumpkin or butternut squash, small dice
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1/2 medium yellow onion, minced
1/2 cup finely chopped fresh basil
1/4 cup finely grated parmesan cheese
2 tablespoons mascarpone cheese
2 tablespoons olive oil

Steps:

  • Heat oven to 400 degrees F and arrange a rack in the middle.
  • Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
  • Remove from oven, stir in remaining ingredients, season to taste and serve.

Nutrition Facts : Calories 269 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 12 milligrams, Sodium 253 milligrams, Carbohydrate 36 grams, Fiber 2.5 grams, Protein 9 grams, Sugar 3 grams

PUMPKIN RISOTTO



Pumpkin Risotto image

For Halloween with my friends Siegfried and Roy, we decorated individual servings of the finished risotto by drizzling on reduced beet juice that looked like deep red blood! You could also reduce tomato juice for the same effect. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the risotto.

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
About 6 cups of hot chicken stock or vegetable stock
1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces

Steps:

  • In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
  • Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
  • Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
  • Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.

RISOTTO OF PUMPKIN WITH ROCKET AND PARMESAN



Risotto of Pumpkin With Rocket and Parmesan image

Make and share this Risotto of Pumpkin With Rocket and Parmesan recipe from Food.com.

Provided by AmandaInOz

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

300 g pumpkin, Roughly Diced
200 g risotto rice
500 ml hot chicken stock, divided
250 ml hot water
100 g pumpkin, diced into 1cm cubes
25 g parmesan cheese, grated
roughly chopped rocket
butter
salt
pepper
olive oil

Steps:

  • First, make the pumpkin puree by sweating down the roughly chopped pumpkin in a little olive oil and butter, until it breaks down completely.
  • Puree this in a liquidizer and leave until finishing the risotto.
  • Wash the rice in cold water and strain off.
  • Combine 250ml of chicken stock with 250ml water and season to taste with salt and pepper. Warm the mixture.
  • Add risotto to the liquid mixture and blanch for 7 minutes.
  • Drain this off and place on a tray to cool down.
  • Pan fry the 1cm cubes of pumpkin in a little butter and olive oil until nicely browned and softened.
  • To finish the risotto place the rice in a shallow pan and just cover with remaining chicken stock.
  • Bring to the boil quickly and cook until nearly all of the stock has evaporated.
  • Taste the risotto to see if its cooked, then add the pumpkin puree, sautéed pumpkin dices, rocket, Parmesan, 25g of butter and salt and pepper.
  • Mix well, taste for seasoning, adjust and serve.

Nutrition Facts : Calories 141.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 5.5, Sodium 574.8, Carbohydrate 21.7, Fiber 0.5, Sugar 1.9, Protein 7.6

PUMPKIN RISOTTO



Pumpkin risotto image

We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide

Provided by Good Food team

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 10

1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
1 tbsp olive oil, plus a drizzle for the pumpkin
2 garlic cloves
8 spring onions
25g butter
200g risotto rice
2 tsp ground cumin
1l hot vegetable stock, plus extra splash if needed
50g grated parmesan (or vegetarian alternative)
small handful coriander, roughly chopped

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  • While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
  • Cut up the spring onions with your scissors.
  • Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
  • Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
  • Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

Nutrition Facts : Calories 397 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium

ROASTED RACK OF LAMB



Roasted Rack of Lamb image

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Provided by JENNINE1980

Categories     Meat and Poultry Recipes     Lamb

Time 40m

Yield 4

Number Of Ingredients 11

½ cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
  • In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
  • Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
  • Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 5.6 g, Cholesterol 94.1 mg, Fat 40.8 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 13.4 g, Sodium 1368.8 mg, Sugar 0.3 g

Tips:

  • Use a good quality pumpkin. This will ensure that your risotto is flavorful and creamy.
  • Roast the pumpkin before adding it to the risotto. This will help to concentrate the flavors and give the risotto a beautiful golden color.
  • Use a flavorful stock. This will add depth and richness to the risotto.
  • Cook the risotto slowly and stir it often. This will help to prevent the rice from sticking to the bottom of the pan and will also help to develop the creamy texture.
  • Add the rocket and Parmesan cheese at the end of cooking. This will help to preserve the delicate flavors of the rocket and will also prevent the Parmesan cheese from becoming rubbery.
  • Serve the risotto immediately. This is when it is at its best.

Conclusion:

Pumpkin risotto with rocket and roasted rack of lamb is a delicious and elegant dish that is perfect for a special occasion. The pumpkin adds a sweet and creamy flavor to the risotto, while the rocket and Parmesan cheese add a peppery and salty kick. The roasted rack of lamb is cooked to perfection and is incredibly tender and juicy. This dish is sure to impress your guests!

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