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.
Upstairs at The Alfred Tennyson, our newest dining space Alfie’s is making a name for itself. Thank you to @thelondonstandard for the kind words.
One bite and you’re somewhere warmer. Asparagus ribbons, goat’s curd and a flicker of chilli heat, all on a light, golden pizzette base.
#DishWithTish
Full recipe in bio.
One hour. Three pubs. Free pints.
Join us today for Harbour Hour — 13 May, 5 to 6pm. At The Coach Makers Arms, The Barley Mow and The Builders Arms, your first pint of @harbourbrewing’s Singlefin Lager is on the house.
Pop in, say hello and enjoy a proper pint while stock lasts (once it is gone, it’s gone, get there early!).
Nothing pairs with a pint quite like the bold flavours of Indian cooking.
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Our Alfie’s Freezer Martini features an absolute London classic, @haymansgin. It’s poured tableside from a custom bottle, perfectly chilled and perfect to share… or not. Enjoy with a twist.
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