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Wednesday, June 8, 2011

Ocean Trout, Roasted Pumpkin and Spinach Risotto

I decided I better hone my risotto making skills if I am hoping to make a good impression out there on the Thermomix circuit.  It is an integral part of the demonstration after all!!

What I wanted to do last night though, was to take the basic risotto to the next level.  Risotto on it's own is really quit bland and boring - it is after all, what you add to it that makes or breaks it.

As part of the demonstration mushrooms are what is usually added, but I thought I would like to add steamed ocean trout and roasted pumpkin and spinach to mine.  By steaming the ocean trout in the varoma I was ostensibly making most of meal in/on the Thermomix (if you wanted to make it entirely in the TM simply place the cubed pumpkin into the risotto mix).  Personally I like roasted pumpkin better as it has more flavour.

I know I have given the basic recipe for a Thermomix Risotto previously - but here is the version I made last night.

Ocean Trout, Roasted Pumpkin and Spinach Risotto
adapted from Everyday Food for every family

Serves 4-5

1 medium onion, peeled, quartered
1 clove garlic
25g olive oil
400g arborio rice
100g white wine
2 tbs TM vegetable stock concentrate
1100g water
1/2 butternut pumpkin, peeled, cubed
100g baby spinach leaves
20g butter
50g parmesan cheese
3 x 200g pieces of ocean trout

Preheat oven to 200 degrees, place cubed pumpkin on a baking sheet that has been lined with baking paper.  Spray lightly with garlic olive oil spray.  Bake for approximately 35-40 minutes, or until the pumpkin cubes are golden, and soft.

Season the ocean trout with sea salt and freshly ground black pepper.  Place in the top tray of the varoma.

Place the parmesan cheese in the TM bowl and pulverise for 10 seconds on speed 9.  Set aside.

Place the onion and garlic in TM bowl and chop for 2-3 seconds on speed 6-7.

Add oil and saute for 2 minutes at 100C on speed 1 (with the measuring cup off).

Insert the butterfly.  Add the rice and wine into the TM bowl and saute for 2 minutes at 100C on Reverse  + speed soft.

Add stock concentrate and water and cook for 17 minutes at 100C on Reverse + speed soft.  At this time place the varoma with the ocean trout on top of the Thermomix, to start cooking the fish.

Place the spinach leaves in the base of the Thermoserver.  When the risotto has finished cooking, add the butter and half of the parmesan cheese to the risotto along with some salt and freshly ground black pepper.  Mix on Reverse and speed 1 for 30 seconds to combine. Place the risotto on top of the spinach in the Thermoserver.  Allow to rest for at least 10 minutes before serving.

While the risotto is resting in the thermoserve.  Place 1 litre of boiling water in the TM bowl.  Place the varoma back on top of the Thermomix.  Cook on varoma and speed 1 for 10 minutes, to finish off the cooking of the ocean trout.

Remove the ocean trout from the varoma, and flake gently.

Serve the risotto topped with pieces of roasted pumpkin and pieces of the flaked ocean trout.

How yummy does that look?  Adding the ocean trout certainly lifted this risotto to a new level.

So tell me Dear Readers do you have a favourite risotto?  What flavours do you like?

1 comment:

  1. I really like the idea of serving risotto with fish.