Name: Roast pumpkin with lemon-hazelnut risotto Stuffing, leek and parmesan sauce, and roast parsnips and sweetcorn
Yield: For four
Ingredients: 40 g fresh parmesan, grated; 150 mls single cream; 500 g parsnips; 60 mls light stock or water; 1 onion, finely chopped; 40 mls white wine; butter, to coat; 400 mls vegetable stock; 2 small pumpkins, 600-800 g each; salt and pepper; 2 tblspns hazelnuts; 2 cloves garlic, finely chopped; 120 g arborio rice; 50 mls dry white wine; 20 g butter; 1 small leek, washed and finely chopped; 1 large or 2 smaller whole sweetcorn cobs; juice of ½ lemon; rind of 1 lemon; 4 cloves garlic, finely chopped; 2 tblspns olive oil; 20 g fresh parmesan, grated

Preparation info

For
four

Difficulty
Easy

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

Maybe it’s a personal thing that I shouldn’t talk about, but I find any dish involving roast pumpkin very attractive; this one, however, takes the cake. Hard to believe that something so proudly good-looking came about of necessity. In the restaurant, we do it when we build up a stock of undersized Hokaido pumpkins. It also tends to be a ‘leftover risotto’ dish, but presuming you don’t often have quantities of leftover risotto, I’ve given quantities for a small amount of risotto. In any cas