Pumpkin & Spinach Riscotta Balls

You might be asking what Riscotta balls are?  I decided to mix risotto with ricotta cheese and came up with the name Riscotta.  They’re inspired by Arancini balls which are usually filled with parmesan cheese.  They’re crunchy on the outside and soft on the inside with plenty of texture.  Let me know what you think.

They are a bit messy to roll into balls but well worth it in the end.  I made the mistake of removing some from the oil with a pronged slotted spoon and ended up stabbing them to death.  Oops!  Just use a regular slotted spoon.  LOL.

Pumpkin & Spinach Riscotta Balls

Photographed by Deborah

Pumpkin & Spinach Riscotta Balls

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

Makes 24

300g pumpkin, diced
4 cups homemade vegetable stock or chicken stock (I used chicken stock)
2 tsp olive oil
½ large onion, diced
1 garlic, crushed
1½ cups Arborio rice
Roughly 50g spinach, stems removed
½ cup pine nuts
Homemade ricotta cheese
Rice crumbs (optional)

Pre-heat oven to 200°C.

Roast your pumpkin for about ½ hour until tender.  In the meantime in a saucepan bring your stock to a simmer.  In a separate pot, heat the oil and sauté the onion and garlic until soft.  Add the rice and stir for about 2 mins.  Add 1 cup of stock at a time to the rice until absorbed.  Turn off the heat.  Add the pumpkin, spinach and pine nuts and stir in gently until the spinach has wilted.

Lay the rice out on a baking tray to cool a little.  Roll into balls about a ¼ cup in size and insert some ricotta cheese into the centre.  Roll in rice crumbs (optional).  Fry in vegetable oil (fully immersed) until golden brown.

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Pumpkin & Sweet Potato Soup

Is it safe for dogs to eat pumpkin or sweet potato?

Today being a sunny day I decided to eat outside.  I put my soup on the table and went inside to grab a spoon.  When I returned, the neighbour’s little dog, Shep greeted me at the door with an orange goatee and a trail of soup droppings.  He looked so cute and innocent.  I wish I’d thought to take a photo.

There’s nothing better than a bowl of warm soup on a winter’s day.  Shep must have thought so too.  I would have let him finish it but not sure if it’s good for him.  Oh and if you’re wondering, I threw out his serving and gave myself a fresh bowl.  LOL.

You can substitute sweet potato with potato if you like.  It’s just as good.  Enjoy!  I think Shep did.

Pumpkin & Sweet Potato Soup

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Makes 7½ cups)

750g pumpkin, cubed
2 leeks or 2 large onions, sliced
250g sweet potato, cubed
4 cups Homemade Chicken Stock
1 cup cream
Salt & pepper

Place pumpkin, leeks or onions, sweet potato and chicken stock into a large saucepan.  Bring to the boil, then simmer uncovered for about 25 minutes or until vegetables are soft.  Let it cool a little and purée with a blender until smooth.

Add the cream and salt and pepper to taste.  Bring back to the boil, stirring constantly, and simmer for another 5 mins.  I usually add a dollop of cream before serving, swirl it around and garnish with parsley.

Herbed Creamy Chicken with Rice

Herbed Creamy Chicken with Rice

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Serves 4)

1 litre (4 cups) Homemade Chicken Stock
1¼ cups rice
1 tbsp oil
500g chicken breast fillet, thinly sliced
1 medium onion, sliced
3 sprigs of thyme
1 tbsp WF/GF corn flour
250g snow peas, topped and ended
1 red capsicum, sliced into strips
1/3 cup cream

Pour 2½ cups of stock into a saucepan and bring to the boil.  Stir in the rice, reduce heat and cook for 12-15 minutes or until rice is tender.

Heat oil in a frying pan.  Add chicken and cook until golden brown.  Remove from heat and put to the side.  Add onion, thyme and ½ cup of stock to the pan.  Cook for a further 5 mins.  In a bowl mix the remaining stock with corn flour.  Add to the pan containing the onion and thyme stock.  Add the snow peas and capsicum.  Bring to the boil, reduce heat and cook for a further 5 mins.  Add the cooked chicken, stir in the cream and heat through.

Homemade Chicken Stock

Finally Winter is here so why not STOCK up.  This recipe is so quick and easy to prepare.

Chicken Stock

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Makes 10 cups)

2 kg chicken carcasses, legs or wings
½ whole garlic, unpeeled
2 onions, chopped
2 leeks, white part only, chopped
3 celery sticks, chopped
2 large carrots, chopped
1 bunch parsley, chopped
3 sprigs of rosemary
3 sprigs of thyme
2 bay leafs
12 black peppercorns
8 cups cold water

Cut the chicken into small pieces place into a very large pot.  Add all other ingredients and bring to a boil.  Turn down the heat and simmer for about 3 hours.  Let it cool a little, strain it into a container and let it cool completely.  Remove the fat that has settled on the top.

This will keep for 3 days in the fridge or 3 months in the freezer.