PUMPKIN AND GOAT CHEESE RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
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.
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
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
PUMPKIN RISOTTO
Provided by Marian Burros
Categories quick, project, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the stock to a simmer, and continue simmering it while preparing the recipe.
- Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
- Saute onion and garlic until onion begins to soften.
- Stir in rice to coat well; add wine, and cook until wine has evaporated.
- Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
- Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.
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.
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- 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.
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- In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
- Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
- Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
PUMPKIN RISOTTO ITALIAN RECIPE - RECIPES FROM ITALY
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- Cut the onion and place it in a stainless steel pan with the oil and half the butter. Let it sautè over low heat for about 5 minutes.
PUMPKIN RISOTTO (NO STIRRING NEEDED ... - FEELGOODFOODIE
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- Combine pumpkin puree with the vegetable broth in a blender and blend until well pureed, pour over the rice and let stand for 10 minutes, stirring occasionally. Drain the rice, keeping the broth mixture separately, and let stand for 10 minutes.
- Heat olive oil in a pot over medium high heat; add the sage and fry briefly, about 15 seconds. Add the drained rice followed by the onion and garlic, stir to toast rice, about 1 minute. Add the previously strained liquid, salt, and black pepper and bring to a boil, reduce to a very low simmer. Cover pot and simmer until all the liquid has been absorbed, about 15 minutes.
- Add the parmesan cheese and stir until cheese has fully melted. Cover and simmer for 5 more minutes before serving.
BAKED PUMPKIN RISOTTO WITH CANNED PUMPKIN - LAST INGREDIENT
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- In a large ovenproof saucepan, heat 1 tablespoon olive oil over medium high heat. Sauté the onions until soft and translucent, about 3-4 minutes. Add the garlic, salt, pepper and red pepper flakes cooking until fragrant, about 30 seconds.
- Stir in the arborio rice and cook for 1 minute. Pour in the wine, letting it bubble and be absorbed by the rice.
PUMPKIN RISOTTO - THE COZY APRON
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- Preheat the oven to 400 degrees, line a baking sheet with foil, and drizzle it with a little olive oil.
- In a medium bowl, toss together the cubed pumpkin and the apples with the pumpkin pie spice, a couple of good pinches of salt and pepper, the honey and 2 tablespoon of the olive oil, and turn them out onto the foil-lined baking sheet in a single layer.
- Place these into the oven to roast for about 25-30 minutes until golden brown, stirring them a bit about halfway through the roasting to prevent them from burning on the bottom (don’t worry if the apples begin to break down); set aside once roasted.
CREAMY BAKED PUMPKIN RISOTTO - RECIPETIN EATS
PUMPKIN RISOTTO - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
- Clean squash (remove seeds but leave the skin) and cut into 4 or 5 large slices, place on a cookie sheet and leave in pre-heated oven for approximately 15 minutes. Remove from oven let cool enough to handle, remove the skin and cut into small cubes.
- In a medium to large pan add olive oil, chopped onion cook on medium heat till onion becomes translucent then add the squash and salt, with a potato masher mash coarsely or finely the onion and squash (I mashed very coarsely because we like small cubes of squash in our risotto). Then add the rice and broth one cup (250 grams) at a time, till rice absorbs the liquid before adding another cup, stirring almost constantly. When rice is cooked (add a little extra water if needed). Remember you want to leave a little liquid, the texture must be creamy and not dry. Turn off heat and add butter, cream and freshly grated parmesan cheese, stir to combine. Top with extra parmesan if desired. Serve immediately, Enjoy!
PUMPKIN RISOTTO - CAROLINE'S COOKING
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- Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.
- Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
- Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.
PUMPKIN RISOTTO RECIPE - GOOP
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- 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 medium saucepan, heat 2 tablespoons olive oil and the onion. Add the rice and cook over medium heat, stirring with a wooden spoon, until the onions are translucent, about 3 minutes. Add the wine and stir for another minute. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
- Reduce the heat to moderate and add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes. Stir in the pumpkin purée. Continue adding the remaining 2 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose.
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