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A comforting, vegetarian dish that’s just perfect for January and an antidote to all that Christmas excess. Baking a Delica pumpkin intensifies its natural sweetness and it makes a perfect vessel for a rich, warming filling.
4 small pumpkins, tops cut off 1/4 of the way down and insides scooped out and discarded (remove the seeds and stringy flesh but leave in the tender outer flesh)
200g pumpkin flesh- skin off weight- such as a sweet heavy Delica- finely diced
100g- pecorino- finely grated plus extra to finish the dish
50g unsalted butter
50g bright green pistachio
125g Arborio risotto rice
Approx. 850ml chicken stock (fresh is best)
1 small onion, finely chopped
Sea salt and black pepper
Olive oil for cooking
Heat an oven to 180oc-
Season the baby pumpkins and lids, drizzle with oil and roast until caramelized and just cooked through. Reserve.
Make the risotto- sweat the onions in olive oil until tender but without colour, add the rice, season and coat in the oil. Over a medium heat gradually add the stock, stirring as you go and cook until the rice is just cooked through.
While the rice is cooking, cook the pumpkin dice in a small sauté pan with a little oil to colour and then add a splash of stock- cook until tender and then immediately put everything in a blender and puree until smooth.
2 minutes before the risotto is ready add in the pumpkin puree, butter and half the cheese. Stir to combine, season and then remove from the heat. The risotto should be quite thick and creamy, stir in most of the pistachios leaving a few for garnish.
Divide the risotto between the pumpkins, slightly over filling and then sprinkle with more pecorino and the remaining pistachios.
Serve with the lids on top.
A few signs that summer cooking has arrived at Cubitt House.
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The World Cup kicks off today and there’s only one place to watch it, at your favourite Cubitt House pub. Best watched with one eye on the screen and one hand around a pint. We’ll save you a seat at the bar.
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Long lunches have a habit of turning into long evenings around here. Order for the table and settle into your favourite Cubitt House pub.
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This weekend, Cubitt House Eats With headed to Nevill Holt Festival, where Chef Director Ben Tish joined Ana Ortiz of Fire Made for an afternoon of cooking over flame, generous feasting and great company around the table.
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Sun’s out, pints out. Meet us at the bar.
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