25
Oct
Cook-a-long: Risotto
Marks & Spencer, the organiser of Sparks Live, offers a fantastic opportunity to join Chris Baber and Tristan Welch for a masterclass on eating more sustainably and cooking with mindfulness.
Tristan, the chef from Cooking With The Stars, will share his delectable recipe for pumpkin, sage, and caramelised walnut risotto. Meanwhile, Chris, the resident chef at Marks & Spencer, will provide valuable tips on minimising food waste.
Topic: Pumpkin, Sage, and Caramelised Walnut Risotto
Chefs: Chris Baber, Tristan Welch
Location: Online event
Date: 25 October
Time: 09:00 PM (GET)
RECIPE
Pumpkin, Sage & Caramelised Walnut Risotto (serves 4)
INGREDIENTS
- 450g pumpkin flesh, peeled, de-seeded, and diced into small cubes
- 1 shallot, finely chopped
- 2 cloves garlic, thinly sliced
- 280g risotto rice
- A dash of cider vinegar
- 1 litre vegetable stock (keep some extra on hand)
- 4 tbsp walnuts
- 2 tbsp sugar
- 40-50g parmesan (or another hard cheese), grated, plus extra for serving
- 2 tbsp mascarpone or double cream
- 75g butter
- 1 small bunch of fresh sage
METHOD
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- Heat a splash of olive oil in a wide-based pan over medium heat. Add the shallot, pumpkin, and garlic, cooking for 2 minutes while ensuring they do not brown.
- Incorporate the rice and cook for an additional minute. Once the rice feels warm to the touch, pour in the cider vinegar and wine. Continue cooking until the liquid evaporates, stirring constantly.
- Reduce the heat to low and gradually add the vegetable stock, stirring continuously for about 15 minutes, until the rice is nearly cooked.
- While the rice cooks, prepare the caramelised walnuts. Combine the sugar and water in a pan and bring to a boil to create a syrup. Once the sugar dissolves, add the walnuts and cook briefly. Strain the walnuts and bake them in the oven with a pinch of sea salt for approximately 5 minutes, or until golden brown.
- Season the risotto with salt and pepper, then stir in the mascarpone or double cream, parmesan, and butter.
- To finish, sprinkle the sage and caramelised walnuts over the risotto, along with a few extra shavings of parmesan.
