Gourmet on the Go Pumpkin Risotto with walnuts red chicory and Gorgonzola
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F O O D
GOURMET-ON-T H E - GO
MOOD FOOD
Pumpkin risotto
with walnuts,
red chicory and
Gorgonzola
Perk up the miserable month of
January with this comforting
risotto. Fragrant and creamy, the
nuts and chicory add a bit of
crunch and really complement the
pungency of the cheese. Serve with
a rustic loaf or green salad.
Preparation time 55 minutes
Ingredients (serves 4)
X 1kg wedge of pumpkin X olive oil
X pack of unsalted butter X 2 medium
onions, finely chopped X a sprig of
thyme X 3 cloves of garlic, finely
chopped X 4 handfuls of risotto rice
(about 50-60g per person)
X 1 tbsp broken walnuts X 1 litre
hot chicken stock (ok to use a cube)
X Fresh marjoram leaves X salt and
pepper X 1 tbsp grated Parmesan
X 1 head of chicory, shredded finely
X 200g Gorgonzola cheese, broken
into bite-size pieces
Method Step 1: Remove the skin from
the pumpkin and dice into 2cm cubes.
Put half into a pan of water and simmer
till tender, then purée the flesh in
a liquidiser and refrigerate.
Step 2: Heat the olive oil in a frying
pan. Add the other cubed pumpkin
and fry until soft. Set aside.
Per portion:
Fat: 31.5g
Kcals: 544
Step 3: Melt two-thirds of the butter in
a saucepan. Add the onions, thyme and
garlic. Soften, turn the heat down, add
the rice and cook for a few minutes.
Step 4: Toast the walnuts for 6 minutes
at 200°C.
Step 5: Gradually add the stock to the
rice and stir until creamy in consistency
(approx 30 minutes). After 20 minutes
add the pumpkin purée, marjoram and
HAVE�A�‘SUPER�-FOOD’�JANUARY
After a month of gluttony, Stylist’s nutritionist, Melanie
Flower, suggests four power foods to put the goodness back.
X Flaxseeds or linseeds: rich in fibre and omega 3 fatty acids.
Sprinkle on cereal or add to homemade muesli.
X Apples: Contain pectin, a soluble fibre that can bind to
toxins and remove them from the body. Try baking with honey
and cinnamon and serving with crème fraîche.
X Onions: A source of the antioxidant ioxidant quercetin to
boost immunity. Eat steamed or raw.
X Broccoli: The ultimate
power veggie. Stir-fry with
garlic and almonds or eat
raw with houmous for lunch.
SOMETIMES�ONLY�
FOOD�WILL�DO
ANOTHER HELPING?
WELL, IF YOU INSIST…
roasted diced pumpkin. Season, add
more stock and cook for 10 minutes.
Step 6: Remove from the heat, add
the remaining butter and top with
Parmesan. Spoon into bowls and
scatter over the broken walnuts,
shredded chicory and Gorgonzola.
From Economy Gastronomy by Allegra
McEvedy and Paul Merrett, £20, Penguin
M&S LAUNCH
HEARTY,
HEALTHY
RANGE
Not content
with ruling the
roost in pants
and socks, M&S
has branched
into science with
healthy ready meals to keep you
satisfied for longer. The new Simply
Fuller Longer dishes, such as Steak and
Mushroom Pie and Chargrilled Chicken
with Butternut Risotto are rich in
protein, the most filling macronutrient,
to help you fight off that 4pm chocolate
urge. This isn’t just healthy eating, this
is M&S healthy eating.
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