Wednesday, October 19, 2011

Bučkina rižota / Hokkaido pumpkin risotto




Jesen je. Barve so čudovite. Po blogih se v zadnjem času vrstijo predvsem recepti z bučkami,  slani in sladki (ti prihajajo J). Ker letos bučk nismo imeli, sem se po hokaido buče odpravila k bližnjemu kmetu. Te oranžne žoge so res trd oreh, dobesedno. Tole rižoto sem imela že dolgo v mislih pa zaradi pomanjkanja časa enostavno ni zneslo. Danes je tu. In dobra je bila. 




300 g pireja hokaido buče (pribl.700 g sveže)
2 žlici olivnega olja
sol
poper
kokosovo olje
1 mala čebula
200 g riža (arborio)
1 dl belega vina
600-700 ml zelenjavne osnove (lahko tud mesne)
parmezan

Bučko očistimo in razrežemo na koščke, dodamo olivno olje, začinimo s soljo in poprom ter dobro premešamo. Razporedimo po pekaču in pečemo 30 minut pri 190°C oz.dokler se ne zmehča. Buče nisem lupila, saj se ob peki tudi lupina popolnoma zmehča. Pečeno zmiksamo v pire, po potrebi dodamo žlico, dve vode, saj je zadeva res gosta.

Zelenjavno osnovo zavremo in postavimo  na stran. 

V kozici stopimo kokosovo maslo, dodamo narezano čebulo in dušimo par minut. Dodamo riž in mešamo toliko časa, da ne robovih ne postekleni. Zalijemo z belim vinom in kuhamo dokler se le-ta popolnoma  ne absorbira. Postopoma dodajamo zelenjavno osnovo in kuhamo dokler riž ni skuhan (pribl.20 minut) oz. do željene teksture. Na koncu vmešamo še pire bučke, po potrebi še začinimo s soljo in ponudimo toplo z naribanim parmezanom. 




Hokkaido pumpkin risotto
(adapted from here)

300 g hokaido pumpkin puree  (700g fresh pumpkin)
2 teaspoon olive oil
salt
pepper
coconut oil
1 small onion
200 g rice (arborio)
1 dl white wine
600-700 ml vegetable stock ( you can also use chicken stock)
parmesan cheese

Preheat oven to 200°C. Split the pumpkin and scoop out the seeds. Cut it into cubes. Place on a cookie sheet or baking tray, toss with olive oil, salt and a pinch of pepper. Roast in oven for about 30 minutes or until the pumpkin is tender.

Simmer the vegetable stock and set aside.

In a small saucepan, melt coconut oil over low heat. Add chopped onion and saute. Add rice and stir until the rice grains begin to turn translucent. Pour in wine anc cook on low heat until completely dry. Add vegetable stock, a ladleful at a time and stir frequently. Continue until the rice is cooked through, about 20 minutes total. Once rice is smooth and desired texture add in roasten pumpkin puree. Mix well and serve warm with some parmesan cheese.  




15 comments:

  1. Prelepe fotografije a ni rizoto ne zaostaje bas ni malo!

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  2. Prefini rižoto sa predivnim fotkama!

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  3. Ana, pa kje ti dobiš tako noro dobro svetlobo? A si fotografka? Pa tale rustik miza! Jaz res nisem kak fotograf, si pa blazno prizadevam:). Zdaj spet malo več šivam in ker so taki temačni dnevi mi ni jasno kako bom z mojimi mucami izvedla en spodoben foto sešn. Vidiš, do rižotke sploh nisem prišla, meni že prej vzame sapo.

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  4. Volim rižoto od bundeve. Recept je odličan a fotografije fenomenalne. Prekrasan blog. Baš mi je drago da sam te otkrila :) Pozdrav!

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  5. Divno jelo,fotografije savršene..pozdrav!

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  6. I ja sam odusevljena tvojim fotkama i receptima naravno i bas mi je drago da sam te pronasla:)

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  7. Odličan rižoto, jako ga volim s bundevom! Sve pohvale za fotografije- prekrasne su!

    Pozdrav!

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  8. If I may say so you take stunning pictures!
    thank you so much for stopping by my blog so that I can discover yours

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  9. Obozavam rizoto i ovaj moram probati,izgleda fenomenalno

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  10. WOW. And your pictures are awesome-- they are so relaxing to look at. I mad a savory pumpkin recipe recently, too. If you're interested, it's a pumpkin pizza with gruyere and walnuts and it was AWESOME.

    It's at http://eggton.wordpress.com/2011/10/21/space-camp-1992-and-savory-pumpkin-pizza/

    Thanks for this and take care!

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  11. @Tamara, Knjiski moljac, Maslinka, puno hvala!
    @Studio 13: Hvala ti! Pri oknu :). Nisem niti blizu fotografu, hihi, se pa vsakič potrudim kolikor se lahko.Tako, da mi tole res veliko pomeni....
    @Monika, Nely, Sweet corner, Tanja, hvala vam!
    @Sawsan: Thank you:)!
    @Sanda: Hvala!
    @Eggton: Thanks. I already checked your recipe, looks wonderful. Have to try it :)

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  12. I love risotto and this one with pumpkin sounds amazing. Your photos are so gorgeous!

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  13. joooj...izgleda odlično! Samo ena težavva je..kako naj fanta prepričam, da notri ni bučk (ki jih kao ne mara) ? :)

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