Steps to Prepare Ultimate Pumpkin Risotto

Pumpkin Risotto.

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pumpkin risotto. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin Risotto is one of the most well liked of current trending foods in the world. It's simple, it's quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Pumpkin Risotto is something which I've 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. {Prepare 3 tbsp of olive oil.
2. {Take 600 g of pumpkin, peeled, deseeded and cut into bite-sizes.
3. {Take 1 tsp of dried oregano.
4. {Make ready 50 g of butter.
5. {Prepare 1 of red onion, chopped.
6. {Take 1 of onion, chopped.
7. {Take 3 of spring onions, in small pieces.
8. {Take 3 cloves of garlic, sliced.
9. {Make ready 3 of chestnut mushrooms, sliced.
10. {Make ready 1 tsp of dried sage.
11. {Prepare 1 tsp of ground cumin.
12. {Make ready 300 g of carnaroli rice.
13. {Make ready 150 ml of dry white wine.
14. {Prepare 850 ml of stock (chicken or vegetable would be normal but I used some freshly- made ham stock).
15. {Make ready 50 g of Parmesan cheese, grated.
16. {Prepare of Salt.
17. {Take of Ground black pepper.
18. {Prepare 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 is going to wrap it up for this special food pumpkin risotto recipe. Thank you very much for your time. I am sure that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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