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PUMPKIN
RISOTTO RECIPE
This recipe
will teach you how to make Pumpkin Risotto. It is a quick
and easy recipe to make. I really love my pumpkin and rice
so I thought why not add them together and make this fabulous
Pumpkin Risotto. Some of the ingredients that go into making
the taste of this recipe sensational are pumpkin, onion, garlic,
spinach rice, pine nuts, cheese and cream mix these with the
rest of the ingredients and you have a wonderful tasting recipe.
Pumpkin
Risotto Ingredients
5 cups water
2 Tbs olive oil
1/2 cup cream
2 cups arborio rice
2 cloves crushed garlic
1/2 cup dry white wine
1/2 cup toasted pine nuts
1 1/2 cups vegetable stock
250g spinach chopped coarsely
1 brown onion chopped coarsely
500g pumpkin chopped coarsely
1/2 cup finely grated parmesan cheese
Pumpkin
Risotto Method
Preheat the oven to hot. Combine
pumpkin and half of the oil in a baking dish and put in the
oven and roast uncovered about 20 minutes or until tender.
In a large saucepan combine the water and stock and bring
to the boil then reduce heat and simmer covered. Heat remaining
oil in a large saucepan and cook the onion and garlic stirring
until onions soften. Add rice and stir to coat it in the oil
mixture then add wine and cook stirring until liquid is almost
evaporated.
Stir in 1/2 cup simmering stock mixture and cook stirring
over low heat until liquid is absorbed. Continue adding stock
mixture in 1 cup batches stirring until absorbed after each
addition. Total cooking time around 35 minutes or until rice
is almost tender. Add spinach, nuts, cheese and cream to risotto
and cook stirring until spinach wilts. Add pumpkin and stir
into risotto. Pumpkin Risotto is great served with a hot crusty
bread roll.
Enjoy your freshly made Pumpkin
Risotto!
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