cameralized roast pumpkin risotto TRIO with grilled prawns

Cameralized Roast Pumpkin Risotto TRIO


I still have a pumpkin bought from a farmers’ market earlier on in late Autumn keeping in the garage, I have not checked for a long time and thought it has turned bad and luckily it is still in very good condition. Instead of making pumpkin soup again, I wanted to try something different. I used half of it and made two different dishes in the last two days: cameralized roast pumpkin risotto TRIO with grilled prawns and ricotta ravioli with pumpkin sauce (coming in the next post).

Risotto TRIO with grilled prawns

Thanks to the wonderful recipes by Aum Shanti of A Life (Time) of Cooking, her rustic way of cameralized roast pumpkin is unbelievably easy to make. It was so easy to scrape out the seeds and take out the pumpkin flesh, I also find this method, you will waste the pumpkin flesh even less than removing the skin prior by knife. I added some cumin seeds, some bay leaves from Tuscany given by my friend Carmen and my second last head of violet garlic from Sarlat, France.

Cameralized roast pumpkin (before)

 Before cameralized

When I took the baking tray out of the oven, the fragrant was so powerful, inviting and tempting. It was really irresistible that I had to try a piece immediately. So here it is, you can prepare the cameralized beforehand in early afternoon, set aside at room temperature when it is time to prepare dinner.

Cameralized roast pumpkin (after)

After cameralized

As for the risotto itself I was wondering if I could make a little tweak. Risotto is actually the name of the finished dish, not the rice itself. So I looked into my cupboard and thought of mixing with other types of rice. I picked the rice that would give a creamy or gooey texture and have come up with this risotto TRIO : 1/3 arborio rice; 1/3 barley & 1/3 Korean brown sweet rice (the one used for ginseng chicken). I had another rationale behind, that was to make the risotto less heavy and high in fibre.

Korean brown sweet rice, barley & arborio rice

From left: Korean brown sweet rice, barley and arborio rice; as seen in foodgawker #14733, 30.01.09 & TasteSpotting #32267, 30.01.09

The outcome was indeed delicious, I did not feel too full after dinner and still have room for dessert as I have used 50% pumpkin and 50% rice. And the grilled prawns were just perfect matched to the pumpkin risotto. To grill the prawns, I simply deveined and grilled them with olive oil, salt and pepper. I am not going to write out the whole recipe here again. Please click the above links to try out, am sure you will not regret it. This is surely a culinary dish I will keep in my list for my guests in the future. It’s just so healthy and tasty at the same time!

One little note, I noticed that some people will opt out the white wine in cooking the risotto, I would not do that unless you are against of alcohol whatsoever as this is what making it an Italian risotto but not a Chinese risotto.


PS. I have made a TAKE 2 last Sunday for my friends on request and this time I think I could even better control the time and it turned out even better, also, my first time to try to use SLR to take my food photos.

Cameralized Roast Pumpkin Risotto TRIO Take 2



7 thoughts on “cameralized roast pumpkin risotto TRIO with grilled prawns

  1. Both dishes sound amazing. I am especially intrigued by the pumpkin risotto. I must give it a try with some of the pumpkin I still have left in my freezer.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s