How to Prepare Favorite Pumpkin Risotto

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, pumpkin risotto. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Pumpkin Risotto is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Pumpkin Risotto is something that I’ve loved my entire life.

To get started with this recipe, we must 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:

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

Steps 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 with this exceptional food pumpkin risotto recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!