Pumpkin Risotto.
Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pumpkin risotto. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pumpkin Risotto is one of the most well liked of current trending meals on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Pumpkin Risotto is something which I've loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pumpkin risotto using 18 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin Risotto:
- {Take 3 tbsp of olive oil.
- {Prepare 600 g of pumpkin, peeled, deseeded and cut into bite-sizes.
- {Prepare 1 tsp of dried oregano.
- {Get 50 g of butter.
- {Prepare 1 of red onion, chopped.
- {Make ready 1 of onion, chopped.
- {Get 3 of spring onions, in small pieces.
- {Take 3 cloves of garlic, sliced.
- {Take 3 of chestnut mushrooms, sliced.
- {Get 1 tsp of dried sage.
- {Prepare 1 tsp of ground cumin.
- {Take 300 g of carnaroli rice.
- {Make ready 150 ml of dry white wine.
- {Prepare 850 ml of stock (chicken or vegetable would be normal but I used some freshly- made ham stock).
- {Take 50 g of Parmesan cheese, grated.
- {Make ready of Salt.
- {Prepare of Ground black pepper.
- {Make ready 1 of drizzle truffle oil per serving.
Steps to make Pumpkin Risotto:
- Pre-heat the oven to Gas Mark 5 or electric equivalent (Circotherm 160C).
- Drizzle olive oil onto a baking tray, add the pumpkin pieces, drizzle on a little more olive oil and sprinkle over the oregano. Cook in the oven for 40-45 minutes, until the pumpkin is softened. Then remove from oven..
- Meanwhile and starting about 15 minutes after step 2, in a large pan, bring the remaining oil and 30 g butter to a medium-high heat. Fry the onions for 2 minutes, stirring only to avoid sticking..
- Add the garlic, mushrooms and sage, occasionally gently stirring, and cook for a further 3 minutes or until the onions are softened but not burnt..
- Stir in the cumin, then add the rice, stirring gently but thoroughly. Add the wine gradually, stirring until it’s absorbed. Then progressively add the stock, a little at a time and stirring gently but continuously until all the liquid is absorbed. This might well take 20 minutes..
- Season to taste and add the remainder of the butter, then stir in the cheese followed by the pumpkin. Stir gently. If, but only if, the mixture is looking dry, add a little more stock..
- Serve onto warmed plates or pasta dishes and drizzle a little truffle oil onto each dish..
So that's going to wrap it up for this special food pumpkin risotto recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!