Pumpkin Risotto

pumpkin risotto 2

After making pumpkin-rice-with-coconut-milk, I have longed to turn it into a risotto.

Pumpkin, cut into cubes

Risotto rice

White wine

Onions, finely chopped

Olive oil

Butter

Chicken stock

Coconut milk

Sea salt

Black pepper

pumpkin risotto 1

Finely chop onions and fry half of it in olive oil till the air in your kitchen is filled with fragrance.

Put in pumpkin cubes and cook till tender. Add salt and pepper.

Keep one third of it and blend the rest into puree.

Fry rest of the onions in olive oil and add rice.

Pour in half a cup of white wine and let the rice soak in it for three minutes.

Cover rice with pumpkin puree and chicken stock and cook till al dente.

Add in butter and coconut milk.

Follow by salt and pepper to taste.

Serve with pumpkin cubes.

ROSEMARY CARROT SOUP

rosemary carrot soup

After trying the side dish for pan fried toman fillet with lemon cream sauce , I found out that rosemary and carrot are good friends. Then I got curious and wonder if their relationship can go any further. I discovered they are very much in love.

I have always wanted to make soup that does not need cream, butter or flour. I am glad this recipe works for me. The strong scent of rosemary infuses very well into the natural sweetness of the carrots and onion which combine to give a complex flavor.

Carrots, chopped

Small onion, chopped

Sprig of rosemary, chopped

Olive oil

Milk, room temperature

Sea salt

Crushed black pepper

Parmigiano cheese

Fry onion in a pot with olive oil till it starts to caramelize. Put in carrots, rosemary, salt and black pepper. Continue cooking till carrots become soft. Leave to cool. Blend everything into puree and return to pot. Over a small fire, pour in milk by small amount and stir continuously until puree achieves desired thickness. Add in a handful of parmigiano cheese.

PASTA MARINARA

I know this is one of the most basic recipes but this particular dish is special to me. Finally, after seven weeks, I get to use my fresh basil that I have planted from seed and this is not even the first actual harvest yet. Due to the lack of planting space along my small corridor in Singapore, I took the pain to remove these sprouts from my overcrowded pot to make way for those lucky ones which were left to blossom on.

Sauce

Fresh basil

Half an onion, finely chopped

1 clove of garlic

1 can of Italian tomato

Black pepper

Salt

Olive oil

Heat up olive oil in a pot with onions and garlic. The fragrance from the onion and garlic will infuse into the oil when heated up together. Add salt to avoid onions from burning. Sautee till onion turns translucent. Add black pepper, tomatoes and basil. Simmer for 30mins.

Cook pasta to al dente and drain away water. Add in enough sauce and stir to cover pasta. Serve immediately with extra sauce and parmigiano cheese. 

SIMPLEST PORTOBELLO MUSHROOM RECIPE EVER

I got this recipe from a local TV program. I initially doubt how good it will taste till I try it out of curiosity.

The Stars

Portobello Mushrooms (buy the biggest you can get)

Olive Oil

Balsamic Vinegar

Freshly crushed Black Pepper

The Story

– Pour enough olive oil into pan over medium heat.

– Place mushrooms top side down and cook for 3-4 minutes

– Pour about one teaspoonful of balsamic vinegar onto each mushroom

– Turn mushroom over and cook for another 2 minutes

– Add black pepper and serve immediately

This is it! It’s that simple. The magic here is the balsamic vinegar which will caramelize and goes really well with the mushrooms. If the mushrooms are big enough, you can really eat it with fork and knife just like steak.

I will normally use the left over oil and juice to saute some onions to go with it.