Bengal x Italy
Pumpkin panch phoron risotto
Five Bengali seeds walk into a Mantuan pumpkin risotto. The punchline is mustard oil.
50 minTime
13 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original516kcalsame
13 gproteinsame
3 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss half the pumpkin with 1 tbsp mustard oil, a pinch of salt and the sugar. Roast in the oven at 220°C for 20 to 25 minutes.
- 2Meanwhile simmer the rest of the pumpkin in 1 cup of the stock at a gentle simmer for 10 minutes, then mash to a puree. Keep the remaining stock hot.
- 3Heat the remaining mustard oil in a wide heavy pan on high heat until it just smokes, then lower to medium. Add 1 tsp panch phoron and the chillies for 20 seconds, then onion and ginger for 4 minutes, then turmeric and the rice for 2 minutes.
- 4Add the hot stock a ladle at a time on medium heat, stirring often, for 15 minutes. Stir in the pumpkin puree and cook 3 minutes more.
- 5Off the heat, beat in the butter and parmesan. Cover and rest 2 minutes.
- 6Toast the pumpkin seeds and the last 1/2 tsp panch phoron in a dry pan on medium low heat for 2 minutes.
Serve it like this
Spread the risotto on a warm plate, set the roasted pumpkin cubes on top in a cluster and scatter the toasted seeds. Finish with a few drops of mustard oil.
