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Abu Dhabi, UAEMonday 10 December 2018

How to make: pumpkin risotto

Walter Dee teaches us how to create his signature barley risotto stuffed portobello

The ingredients for the Pumpkin Risotto. Pawan Singh / The National
The ingredients for the Pumpkin Risotto. Pawan Singh / The National

Walter Dee, chef at the Saadiyat Rotana’s new Turtle Bay restaurant, guides us through plating up his signature barley risotto stuffed portobello.

Ingredients:

2 medium Portobello mushrooms

2 onions chopped

1 clove garlic chopped

130g barley

10ml olive oil

1 teaspoon salt

1/2 tsp black pepper

5g oven-baked diced pumpkin

80g pumpkin puree

15g taleggio cheese

5g shimeji mushroom

20g butter

2g chopped parsley

15g grated parmesan

3g herb oil

10g spinach

15g herbed butter

10ml vegetable stock

Walter Dee, chef at the Turtle Bay restaurant, prepares the Pumpkin Risotto dish. Pawan Singh / The National 
Walter Dee, chef at the Turtle Bay restaurant, prepares the Pumpkin Risotto dish. Pawan Singh / The National 

Method:

Roasted portobello

Clean the back side of the Portobello mushrooms

Season with salt, black pepper and olive oil

Put the herb butter at the centre of the mushroom

Let the mushroom cook in a 195°C oven for 7 minutes

Remove from oven, prepare to stuff

Barley

In a large pot combine water, thyme and salt and bring to the boil

Cook the barley in the boiling water and wait until it is al dente. When ready, strain and let cool

Risotto

Heat pan with olive oil and saute chopped onion and garlic until brown

Add the diced portobello and shimeji mushrooms, saute until soft, then add the barley and pumpkin puree with the vegetable stock

Finally add the cooked pumpkin, spinach, butter, taleggio and parmesan cheeses, and season with parsley

Pumpkin Risotto. Pawan Singh / The National 
Pumpkin Risotto. Pawan Singh / The National