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Saffron flavours a pumpkin risotto

Saffron and pumpkin create a glorious golden risotto

Lovers of creative cuisine could try incorporating African spices such as saffron into a pumpkin risotto dish.

Greg and Lucy Malouf, authors of the Malouf: New Middle Eastern Food cookbook, shared their ingredients for this recipe in the Independent.

Preparation involves frying onion in a pan to flavour oil, discarding the vegetable and pouring in the rice.

Wine is added to simmer until it has bubbled away and stock is also ladled into the mixture.

After most of the liquid has been absorbed, celery leaves, parsley, pumpkin and saffron are stirred in until no liquid remains.

"The final compulsory touch is a handful of grated parmesan and a big knob of butter - these help to thicken the final dish, enrich it and add a lovely glossy sheen," the chefs commented.

Head chef of London's Galoupet restaurant Chris Golding recently revealed his recipe for a stone bass risotto in the Guardian, which involved the use of chilli as a marinade for the fish.

Related Products: Cracked Black Pepper, Parsley, Saffron

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