PUMPKIN RISOTTO
My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!
Provided by dale7793
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter and oil together in a large saucepan or frypan.
- Gently cook the onion and garlic.
- Add the rice and cook, stirring until the rice is coated in the oil mix.
- Cook this about 1 minute.
- Stir in the pumpkin and mushrooms.
- Pour over 1 cup of the hot stock.
- Cook, stirring often until the liquid is almost all absorbed.
- You don't want the liquid to be boiling in with the rice, just a gentle simmer.
- Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
- This takes about 20 minutes.
- You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
- Stir in the parmesan cheese,seasoning and parsley.
- It will go lovely and sticky with the cheese.
- Serve immediately.
PUMPKIN RISOTTO WITH AMARONE SAUCE
Steps:
- In a large heavy-bottomed pot, heat olive oil and then add the onions. Gently fry until soft and translucent. Add the pumpkin, bay leaves and 1 cup of the vegetable stock. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of remaining stock to the pumpkin base and mash it down into a puree using the back of a wooden spoon or spatula.
- In a large, heavy-bottomed pan, heat some olive oil and add the rice. Add the remaining stock and cook for 12 minutes with the lid on until the stock has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together.
- Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.
- Serve the risotto on individual plates and spoon the Amarone Wine Sauce over top.
- In a medium-sized pan, heat the Amarone wine, a pinch of salt, sugar, bay leaf, and cinnamon. Stir well and heat over a low flame until the sugar is dissolved.
- In a small bowl, mix together the water and flour. Gradually add the flour and water mixture to the pan, continually stirring, until the sauce has the desired consistency and flour is cooked (the sauce should be clear).
PUMPKIN RISCOTTO
Make and share this Pumpkin Riscotto recipe from Food.com.
Provided by Dancer
Categories Short Grain Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat stock to a bare simmer in a saucepan.
- Heat butter in a large, heavy bottom saucepan next to it on the stove.
- Add onion to the butter and sauté over medium heat until it turns translucent.
- Add rice, stir and add 11/2 cups of stock.
- When the rice has absorbed most of the liquid.
- Add another 1 1/2 cups stock.
- Add another 1 1/2 cups in the same fashion along with the minced sage and squash.
- Add another 1 1/2 cups stock, salt and pepper to taste.
- After most of the stock has been absorbed, taste rice.
- It should be firm but tender.
- If too firm, add some or all of the remaining stock, again tasting to discover when it is just right.
- Leave the risotto a little runny before you add the cheese so it will have a nice creamy texture.
- Dish into soup plates and stick a sage leaf in the middle of each plate.
- Serve immediately.
Nutrition Facts : Calories 619.5, Fat 12.1, SaturatedFat 5.5, Cholesterol 31.2, Sodium 815.8, Carbohydrate 102.4, Fiber 4.1, Sugar 8.7, Protein 22.6
PUMPKIN RISOTTO
For Halloween with my friends Siegfried and Roy, we decorated individual servings of the finished risotto by drizzling on reduced beet juice that looked like deep red blood! You could also reduce tomato juice for the same effect. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the risotto.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
- Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
- Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
- Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.
PUMPKIN RISOTTO
We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide
Provided by Good Food team
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 397 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
More about "pumpkin riscotto recipes"
PUMPKIN RISOTTO RECIPE - CHARLIE PALMER | FOOD & WINE
From foodandwine.com
5/5 (1)Servings 6
- Heat the oil in a nonreactive medium saucepan. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly.
- In a medium saucepan, bring the Vegetable Stock for Risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
- In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
PUMPKIN RISOTTO | ITALY MAGAZINE
From italymagazine.com
Category Piatto Unico, Primo
PUMPKIN RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
CREAMY BAKED PUMPKIN RISOTTO | RECIPETIN EATS
From recipetineats.com
HALLOWEEN | RECIPES - GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
EASY PUMPKIN RISOTTO RECIPES MADE FROM SCRATCH
From pumpkinlicious.com
PUMPKIN RISOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
PUMPKIN RISOTTO - CARLSBAD CRAVINGS
From carlsbadcravings.com
PUMPKIN RISOTTO - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
PUMPKIN RISOTTO WITH GOAT CHEESE - PLATINGS
From platingsandpairings.com
PUMPKIN AND SEAFOOD RISOTTO | RICARDO
From ricardocuisine.com
MISO PUMPKIN RISOTTO WITH CRISPY SAGE - MINIMALIST BAKER RECIPES
From minimalistbaker.com
BACON & ROAST PUMPKIN RISOTTO - BAKE PLAY SMILE
From bakeplaysmile.com
PUMPKIN RISOTTO | METRO
From metro.ca
VEGAN PUMPKIN RISOTTO - KEEPING THE PEAS
From keepingthepeas.com
PUMPKIN RISOTTO RECIPE | KITCHN
From thekitchn.com
TRADITIONAL PUMPKIN RISOTTO - THE PETITE COOK™
From thepetitecook.com
PUMPKIN RISOTTO (NO STIRRING NEEDED!} - FEELGOODFOODIE
From feelgoodfoodie.net
PUMPKIN RISOTTO - CAROLINE'S COOKING
From carolinescooking.com
RENEE KOHLMAN: LET PUMPKIN GIVE YOUR RISOTTO A SEASONAL UPDATE
From torontosun.com
PUMPKIN RISOTTO – RESPECT FOOD
From respectfood.com
PUMPKIN RISOTTO IN EDIBLE PARMESAN BOWLS – #FOODIEMAMAS
From thechunkychef.com
CREAMY PUMPKIN RISOTTO - PINK OWL KITCHEN
From pinkowlkitchen.com
EASY PUMPKIN RISOTTO - FOOD WINE AND LOVE
From foodwineandlove.com
PUMPKIN RISOTTO - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
PUMPKIN RISOTTO - RECIPES | FOOBY.CH
From fooby.ch
PUMPKIN RISOTTO - CLOSET COOKING
From closetcooking.com
PUMPKIN RISOTTO - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
VEGAN PUMPKIN RISOTTO [INSTANT POT OR STOVE TOP]
From thishealthykitchen.com
A PUMPKIN RISOTTO RECIPE - GALAVANTE (TRAVEL & LIFESTYLE WEBSITE
From galavante.com
PUMPKIN RISOTTO – GOOD DINNER MOM
From gooddinnermom.com
EASY PUMPKIN RISOTTO
From foodworks.com.au
PUMPKIN RISOTTO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VEGAN PUMPKIN RISOTTO - LAZY CAT KITCHEN
From lazycatkitchen.com
‘TURN-INTO-A-PUMPKIN-AT-MIDNIGHT’ RISOTTO – PERFECT HALLOWEEN …
From somebodyfeedseb.com
CREAMY VEGAN PUMPKIN RISOTTO - MY DARLING VEGAN
From mydarlingvegan.com
PUMPKIN RISOTTO | HEALTHY DINNER IDEAS - HEART FOUNDATION
From heartfoundation.org.nz
PUMPKIN RISOTTO {SUPER CREAMY & COMFORTING} - ITALIAN …
From italianrecipebook.com
PUMPKIN RISOTTO IS THE ULTIMATE FALL COMFORT FOOD
From theblogette.com
PUMPKIN RISOTTO - A MOUTH-WATERING VEGETARIAN DISH
From thesouthafrican.com
PUMPKIN AND SAGE RISOTTO - MY CASUAL PANTRY
From mycasualpantry.com
PUMPKIN RISOTTO RECIPE | WOOLWORTHS
From woolworths.com.au
PUMPKIN RISOTTO - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #side-dishes #rice #vegetables #stove-top #dietary #gluten-free #free-of-something #pasta-rice-and-grains #short-grain-rice #equipment
You'll also love