Times are a bit different these days but it is still that pumpkin time of year. And for those who may not be pumpkin fans, this roast pumpkin risotto recipe works well with carrots, or sweet potatoes, or butternut squash instead. Some people are a bit nervous about risotto but this is really quick and straightforward. I always keep some arborio rice in the cupboard. It works with so many ingredients, for example some left over roast chicken or cooked ham. It is a great base to add things to. You could use shop-bought pesto if you like as some people find rocket a bit peppery. I love that taste. You really have two recipes in one here.

I made this pork recipe in the cookery school a while back with pork fillet. It is very lean and cooks quickly. You could also use chicken instead. This is not an overly spicy dish so is a good introduction to Asian food. Thai Gold in Wexford make great curry paste, fish sauce and coconut products. Keep an eye out for kaffir lime leaves. You will get them in Asian markets and they are great in a fresh fruit salad or with poached fruit. This curry can be made a day ahead and will keep in your fridge.

Happy cooking,

Neven

Neven Maguire’s Midweek Meals is out now, published by Gill

Roast pumpkin risotto with rocket pesto

Serves four

For the risotto:

1 small pumpkin about 800g (1lb 13oz), peeled, seeded and cut into small dice

4 tbsp olive oil

1.5 litres (2 ½ pints) vegetable stock

75g (3oz) unsalted butter

2 garlic cloves, crushed

1 small onion, thinly sliced

2 tsp chopped fresh sage

350g (12oz) Arborio rice (risotto)

150ml (¼ pint) dry white wine

1 tbsp roughly chopped fresh flat-leaf parsley

For the rocket pesto:

50ml (2fl oz) rapeseed oil

25g (1oz) rocket

1 small garlic clove, roughly chopped

2 tbsp freshly grated Parmesan

1 ½ tbsp toasted pine nuts

sea salt and freshly ground black pepper

1 Preheat the oven to 200°C (400°F/gas mark 6).

2 Scatter the pumpkin cubes into a large roasting tin and drizzle over 2 tbsp of olive oil. Roast for 15-20 minutes, or until tender.

3 To make the rocket pesto, place the rapeseed oil in a mini blender or liquidiser with the rocket, garlic, Parmesan and pine nuts. Blend briefly to combine – it should retain some texture. You don’t want it to be too smooth. Season to taste, transfer to a bowl and cover with clingfilm, then chill until ready to use.

4 Pour the stock into a pan and bring up to a gentle simmer. Heat the remaining 2 tbsp of oil and 50g (2oz) of the butter in a separate large pan. Add the garlic, onion and sage and cook over a medium heat for 4-5 minutes, until softened but not coloured, stirring occasionally.

5 Increase the heat and add the rice, then cook for 1 minute, stirring continuously, until all of the grains are evenly coated and the rice is opaque. Pour in the wine and cook for 1-2 minutes, stirring. Reduce the heat to medium and add a ladleful of warm stock. Allow it to reduce down, stirring until it’s completely absorbed. Continue to add the simmering stock a ladleful at a time, stirring frequently. Allow each ladleful of stock to be almost completely absorbed before adding the next ladleful until the rice is al dente – just tender but with a slight bite. This should take 20-25 minutes.

6 To serve, stir in the remaining 25g (1oz) of butter and the parsley. Carefully fold in the roasted pumpkin, season to taste and divide among warmed wide-rimmed serving bowls.

7 Drizzle each one with a little of the rocket pesto (any remaining pesto can be served separately in a small bowl) and garnish with the reserved Parmesan.

Fragrant Pork and Pumpkin Curry

Serves four to six

50g (2oz) Thai red curry paste (from a jar)

1kg (2 ¼lb) pork shoulder, trimmed and cut into cubes

8 kaffir lime leaves, lightly crushed (optional)

500ml (18 fl oz) chicken stock

2 x 250ml (9 fl oz) cartons coconut cream

1 tbsp freshly grated root ginger

675g (1 ½lb) pumpkin, peeled, seeded and cut into cubes

2 tbsp fresh lime juice

1 tbsp Thai fish sauce (nam pla)

1 tbsp light muscovado sugar

To serve:

steamed Thai fragrant rice or basmati rice, to serve

To garnish:

25g (1oz) fresh coriander leaves, to garnish

25g (1oz) fresh mint leaves, to garnish

2 spring onions, trimmed and shredded, to garnish

2 limes, cut into wedges, to garnish

1 Heat a wok or a large, deep, non-stick frying pan over a medium to high heat. Add the curry paste and cook for 1 minute, until fragrant. Add the pork and cook, stirring, for 4 minutes, or until the pork is well coated. Add the lime leaves (if using), stock, coconut cream and ginger and simmer, covered, for 25 minutes. Add the pumpkin and cover and simmer for another 15 minutes, or until the pork and pumpkin are tender. Stir through the lime juice, fish sauce and sugar.

2 To serve, divide the pork and pumpkin curry among serving bowls with the rice in a separate warmed serving bowl. Serve to the table with separate dishes of the coriander, mint, shredded spring onions and lime wedges so that guests can garnish the curry themselves. CL