Hey everyone, it is me, Dave, 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 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 in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Pumpkin Risotto is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have pumpkin risotto using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Risotto:
- Prepare 3 tbsp olive oil
- Make ready 600 g pumpkin, peeled, deseeded and cut into bite-sizes
- Make ready 1 tsp dried oregano
- Prepare 50 g butter
- Take 1 red onion, chopped
- Prepare 1 onion, chopped
- Prepare 3 spring onions, in small pieces
- Take 3 cloves garlic, sliced
- Prepare 3 chestnut mushrooms, sliced
- Prepare 1 tsp dried sage
- Get 1 tsp ground cumin
- Prepare 300 g carnaroli rice
- Prepare 150 ml dry white wine
- Take 850 ml stock (chicken or vegetable would be normal but I used some freshly- made ham stock)
- Get 50 g Parmesan cheese, grated
- Prepare Salt
- Get Ground black pepper
- Get 1 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 for this exceptional food pumpkin risotto recipe. Thank you very much for reading. I’m 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 in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
