Roundabout Blog - Dinner with Friends: Theatre and Food

Photo from TripAdvisor.com.

Ingredients

For the Risotto:

1 onion finely chopped

600g pumpkin, peeled, deseeded and cut into cubes

150g of Parmesan or Gruyere Cheese

300g (1cup) Arborio rice (risotto rice)

150ml (small glass) of Italian dry white wine

1 vegetable stock cube (in 500ml of hot water)

Fresh Rosemary and thyme

Rocket (Rucola)

2 table spoon butter

Olive oil

Sea Salt and freshly ground pepper

For the lamb:

3-bone rack of lamb per person

Red wine

1 crushed clove of garlic

Fresh Rosemary and thyme

Olive oil

Sea Salt and freshly ground pepper

Directions

Risotto:

Pumpkin purée - Cook 300g of the pumpkin cubes with a little bit of water for about 5 to 7 minutes, or until they are soft enough to make a purée (don't use too much water, you don't want water just the pumpkin to make your purée). Put in a blender for 1 minute until you have the purée.

Roasted pumpkin - roast the rest of the pumpkin cubes with olive oil, salt, pepper and the rosemary and thyme for about 5 minutes. Keep this and the purée aside for a moment.

Now you are ready to cook the risotto, heat the olive oil in a large frying pan, add the onions and fry for about 2 minutes in a medium heat and then add the rice, sauté it for more 2 minutes or until they look translucent (not browned).

Pour in the wine and let it bubble up for some moment and then add the pumpkin purée and about two ladles of stock, add some salt and pepper and let it cook in a medium heat for 15 minutes (that will depend on the rice you are using).

Now add the roasted pumpkin the parmesan or gruyere cheese and some rocket (rucola) leaves and cook for more 5 minutes, adding more stock as needed until the rice is tender and creamy. Season to taste and serve.

Rack of Lamb:

Stand the racks of lamb in a china, scatter the garlic thyme and rosemary over the top, and add in some salt and pepper and a little bit of red wine. Leave to marinate for at least 4 hours (or overnight if you have the time).

Heat the olive oil in a frying oven proof pan and gently roast all the sides of the rack for 3 to 5 minutes, until you give some color to the meat.

Bring the pan to a pre-heated oven (200°C) for 8 to 10 minutes (depending on the size of the racks). Use your fingers to feel if the meat is rare or well done.

Bring the pan back to the stove and roast until you have the desired golden color outside. Carve into cutlets and serve.

Home-made Macaroni and Cheese (for the kids)
From Bev at Food.com
Serves 6