Pumpkin Risotto.
Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pumpkin risotto. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Pumpkin Risotto is one of the most favored of current trending foods in the world. It's appreciated by millions every day. It's easy, it's quick, it tastes yummy. They're fine and they look fantastic. Pumpkin Risotto is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook pumpkin risotto using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin Risotto:
- {Take 3 tbsp of olive oil.
- {Take 600 g of pumpkin, peeled, deseeded and cut into bite-sizes.
- {Get 1 tsp of dried oregano.
- {Get 50 g of butter.
- {Prepare 1 of red onion, chopped.
- {Get 1 of onion, chopped.
- {Take 3 of spring onions, in small pieces.
- {Prepare 3 cloves of garlic, sliced.
- {Prepare 3 of chestnut mushrooms, sliced.
- {Get 1 tsp of dried sage.
- {Make ready 1 tsp of ground cumin.
- {Make ready 300 g of carnaroli rice.
- {Get 150 ml of dry white wine.
- {Take 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.
- {Take of Ground black pepper.
- {Take 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 this up for this special food pumpkin risotto recipe. Thank you very much for reading. I am sure that you can make this at home. There's gonna be more interesting food in 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!