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Roasted Monkfish and Pumpkin Risotto
Roasted Monkfish and Pumpkin risotto
Ingredients
- 400 g Monkfish Cheeks or Medallions
- 400g or 1 small pumpkin or butternut squash (after peeling and dicing)
- 1 tsp veg oil, plus a drizzle for the pumpkin
- 2 garlic cloves
- 8 spring onions
- 25 g butter
- 200 g risotto rice
- 2 tsp ground cumin
- 1 litre hot vegetable stock, plus extra splash if needed
- 50 g grated parmesan
- Small handful picked thyme leaves
Instructions
- Heat oven to 180C. Using a sharp kitchen knife peel the pumpkin or squash cut in half and discard the seeds, Cut the pumpkin or squash into 1-2 cm pieces and roast on pre heated baking tray with a drizzle of oil for 15-20 minutes.
- Finley chop the garlic, thinly slice the spring onions,Heat 1 tbsp. of veg oil into the pan with nob of butter, and fry monkfish for 3-4 minutes. Add the garlic and spring onions until soft but not browning, now add the rice and cumin and stir well to coat everything evenly.
- Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
- Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, picked thyme and roasted pumpkin.
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