Yesterday I looked at my “Sleeps til Xmas” app and it told me I had to go to sleep 224 more times until it was Christmas. That made me sad. What do I do when I’m missing Christmas and the joy it brings? I bring Christmas to meeeeee!
Thankfully, a gorgeous little box of Chestnuts arrived at my door thanks to Chestnuts Australia. Well I was thankful, but honestly I was a little scared. Last time I had tried to cook chestnuts I ended up with scarred thumbs and pretty awful tasting nuggets. This time, cooking instructions followed the box and after chatting with a chestnut expert over at Impact, I was a lot more confident and ready to go.
I still ended up with pretty sore thumbs and some broken nails (sob :() but I had conquered the conkers (conkers is what Stud calls them – must be a Scottish thing) and was in search of a recipe.
Enter Mr Jamie Oliver…..he had a fab recipe for a risotto which I tweaked to make it a less stand-by-the-pan-and-destroy-my-arm and more set-and-forget. Gotta love that!
Now I know that our Christmas is in summer – prawns, air-con and Boxing Day on the beach. But one can’t help but get a little swayed by the northern hemispheres Christmas with its beautiful roasts and piping hot gravy, snowflake covered daggy jumpers and a nice hot toddy while opening presents. Its just so festive!
So as a tribute to my love for Christmas, and it starting to get might damn cold outside, I give you….Christmas in a bowl!
Chestnut, Pumpkin and Prosciutto Risotto
Adapted from Jamie’s Kitchen
½ butternut pumpkin
Salt and pepper for seasoning
1 tsp ground coriander
1 tsp chilli flakes
100g sliced prosciutto, sliced
100g roasted chestnuts, peeled and chopped roughly
1 tsp ground sage
250g Arborio rice
2 brown onions, grated
1 tsp ground garlic
750ml chicken stock
Preheat oven to 200°c and line a baking tray with non-stick paper.
Peel and dice pumpkin, season with salt and pepper and coat lightly in olive oil. Place on prepared tray and in the oven for 15 minutes.
Combine chestnuts, prosciutto, coriander, chilli flakes and sage in a small bowl. Add around 1tb olive oil or enough to coat all lightly and mix thoroughly.
Remove pumpkin, add chestnut mixture and toss lightly. Place back in the oven for 10 minutes or until pumpkin is tender.
Turn the oven down to 180°c.
Place cast iron dish over a medium/high heat, add olive oil and fry onion until translucent. Add garlic and fry for around 1 minute, then add the rice, stirring to coat all the grains in the oil.
Add chicken stock and bring to the boil.
Add pumpkin mixture, stir lightly so as not to break up the pumpkin, and place in the oven for 20 minutes or until rice is cooked.
Serve and reminisce