Steps to Prepare Ultimate Pumpkin Risotto

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pumpkin risotto. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Pumpkin Risotto is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Pumpkin Risotto is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have pumpkin risotto using 18 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pumpkin Risotto:

1. Make ready olive oil
2. Take pumpkin, peeled, deseeded and cut into bite-sizes
3. Make ready dried oregano
4. Take butter
5. Get red onion, chopped
6. Get onion, chopped
7. Take spring onions, in small pieces
8. Take garlic, sliced
9. Take chestnut mushrooms, sliced
10. Take dried sage
11. Take ground cumin
12. Make ready carnaroli rice
13. Prepare dry white wine
14. Prepare stock (chicken or vegetable would be normal but I used some freshly- made ham stock)
15. Prepare Parmesan cheese, grated
16. Get Salt
17. Take Ground black pepper
18. Get drizzle truffle oil per serving

Instructions to make Pumpkin Risotto:

1. Pre-heat the oven to Gas Mark 5 or electric equivalent (Circotherm 160C)
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!