Recipe of Quick Pumpkin Risotto

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, pumpkin risotto. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pumpkin Risotto is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Pumpkin Risotto is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have 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. Make ready dried oregano
4. Take butter
5. Get red onion, chopped
6. Make ready onion, chopped
7. Make ready spring onions, in small pieces
8. Prepare garlic, sliced
9. Make ready chestnut mushrooms, sliced
10. Prepare dried sage
11. Prepare ground cumin
12. Prepare carnaroli rice
13. Make ready dry white wine
14. Get stock (chicken or vegetable would be normal but I used some freshly- made ham stock)
15. Get Parmesan cheese, grated
16. Get Salt
17. Take 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 is going to wrap this up with this exceptional food pumpkin risotto recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!