Over the weekend we cooked a roast lamb with all the usual trimmings... including roast pumpkin. We found we'd over catered on the pumpkin so we had a fair bit of roast pumpkin left over. Nothing daunted we put the leftover pumpkin in the fridge till we could decide what to do with it.
This evening I cooked a risotto. Usual ingredients: slice up a leek and blanch in a saucepan with some olive oil. Then pour in a cup of arborio rice and mix it through the olive oil and sliced leek mixture so that it coats the grains of rice then slowly add chickenstock over a low flame as the rice absorbs the liquid. What I did towards the end of that process was to add the leftover roast pumpkin which, because it was already cookedand soft, disintegrated into the rice, adding its colour and flavour. I also added some frozen peas and melted some grated parmesan cheese into the risotto - leave to stand for a few minutes to allow the parmesan to melt and then fold it into the mixture.
I thought it would taste nice but I underestimated. It was delicious! And so simple! What a dinner!
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