Cheesy Pumpkin Risotto Recipes

Steps:

• Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
• Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
• In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
• Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
• Add rosemary and wine and stir continuously until wine is absorbed.
• Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
• *Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
• When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
• When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
• Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
• Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.

Steps:

• Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
• Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
• Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
• Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

Steps:

• In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

Steps:

• Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
• While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
• Cut up the spring onions with your scissors.
• Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
• Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
• Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.
• Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.
• Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.
• Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.
• Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.
• Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.
• Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.

Steps:

• Preheat the oven to 180C.
• Place half the sage and all of the pumpkin and garlic in a shallow baking dish.
• Heat half the olive oil and half butter together until melted, pour over the pumpkin and toss to coat.
• Bake for 15 minutes, or until the pumpkin is tender.
• Remove from the oven, remove the pumpkin (set aside) and return the garlic to the oven for another 15 minutes.
• Remove and set aside.
• Meanwhile, heat the remaining oil and butter in a large, heavy-bottomed pan over medium heat.
• Add the onion and cook until soft.
• Add the rice and stir to coat well.
• Add the wine and stir until absorbed.
• Start adding the heated stock, a ladleful or two at a time, and stir constantly until the liquid has been absorbed.
• Continue adding the stock and stirring until the rice is plump and creamy, but still has bite.
• This should take 20-25 minutes.
• Season to taste and stir in the pumpkin-sage mixture and goat's cheese.
• Squeeze the roasted garlic out of its skin and stir through.
• Remove from heat and leave to sit for a couple of minutes before serving.
• Serve sprinkled with remaining sage and drizzled with extra virgin olive oil (optional).

Steps:

• In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
• Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until softened. Stir in rice; cook 5 to 8 minutes, stirring frequently, until edges of kernels are translucent. Stir in pumpkin and wine.
• Reduce heat to medium. Stir in 1 cup of the broth mixture. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth mixture. Cook 10 to 15 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in grated Parmesan cheese and pepper.
• To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.