Pumpkin Risotto.
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, pumpkin risotto. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
Pumpkin Risotto is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Pumpkin Risotto is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. 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:
- {Make ready 3 tbsp of olive oil.
- {Make ready 600 g of pumpkin, peeled, deseeded and cut into bite-sizes.
- {Take 1 tsp of dried oregano.
- {Prepare 50 g of butter.
- {Make ready 1 of red onion, chopped.
- {Make ready 1 of onion, chopped.
- {Get 3 of spring onions, in small pieces.
- {Prepare 3 cloves of garlic, sliced.
- {Make ready 3 of chestnut mushrooms, sliced.
- {Prepare 1 tsp of dried sage.
- {Make ready 1 tsp of ground cumin.
- {Get 300 g of carnaroli rice.
- {Prepare 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).
- {Prepare 50 g of Parmesan cheese, grated.
- {Make ready of Salt.
- {Take of Ground black pepper.
- {Make ready 1 of drizzle truffle oil per serving.
Instructions 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 with this special food pumpkin risotto recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!