Recipe of Quick Pumpkin Risotto

Pumpkin Risotto.

Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a special dish, pumpkin risotto. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Risotto is one of the most popular of current trending meals on earth. It's simple, it's quick, it tastes yummy. It's appreciated by millions every day. They are nice and they look wonderful. Pumpkin Risotto is something which I have loved my whole life.

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

The ingredients needed to make Pumpkin Risotto:

1. {Take 3 tbsp of olive oil.
2. {Get 600 g of pumpkin, peeled, deseeded and cut into bite-sizes.
3. {Take 1 tsp of dried oregano.
4. {Prepare 50 g of butter.
5. {Take 1 of red onion, chopped.
6. {Get 1 of onion, chopped.
7. {Prepare 3 of spring onions, in small pieces.
8. {Make ready 3 cloves of garlic, sliced.
9. {Make ready 3 of chestnut mushrooms, sliced.
10. {Get 1 tsp of dried sage.
11. {Take 1 tsp of ground cumin.
12. {Make ready 300 g of carnaroli rice.
13. {Prepare 150 ml of dry white wine.
14. {Take 850 ml of stock (chicken or vegetable would be normal but I used some freshly- made ham stock).
15. {Take 50 g of Parmesan cheese, grated.
16. {Make ready of Salt.
17. {Get of Ground black pepper.
18. {Get 1 of 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 this up with this exceptional food pumpkin risotto recipe. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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