You are|Are|Again} looking for idea recipes pumpkin risotto (healthier version) that are delicious? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious pumpkin risotto (healthier version) should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of pumpkin risotto (healthier version), first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare pumpkin risotto (healthier version) good wherever you are, because as long as you know the trick, this dish is could become dish special.

Ingredients and seasonings used in prepare

1. Prepare 1/4 regular-sized ripe pumpkin, deseeded and cut into cubes
2. Use 3/4 cup risotto rice (araboli or canaroli)
3. Prepare 2 clove garlic
4. Use 2 shallots
5. Prepare 750 ml chicken or vegetable stock
6. Use 1 dash olive oil
7. Take 1 packages enoki mushrooms (optional)
8. Prepare 1 pinch black pepper and italian herbs, to taste

Drain and save the broth mixture. Cook the rice Cook the sage in oil, add the drained rice, onions and garlic. The Jasmine rice gets so fragrant with the fried sage. Add the strained broth, season and simmer.

How to make:process Pumpkin risotto (healthier version):

1. Heat the stock on medium heat and keep it at a gentle simmer
2. Stir fry/steam/bake the pumpkins until cooked through. Place 2/3 of them into a blender, add 1-2 ladles of stock and blend till smooth.
3. Heat some olive oil on a medium frying pan. Sauté the garlic and shallots until brown.
4. Add in your rice and a ladle of stock. Let it simmer until the rice have absorbed all the stock. Stir the rice then add in another ladle of stock. Repeat until the rice has become al dente.
5. Add in your enoki mushrooms, pumpkin puree and cooked pumpkin cubes. Stir well to combine. Sprinkle black pepper and italian herbs to taste.
6. To serve, pour onto a plate and top it off with more italian herbs if you wish.
7. Done and ready to serve!

The Pumpkin Risotto should be very loose and creamy. If desired, add more chicken broth until the risotto reaches the level you want. Peel and finely chop the onion. Meanwhile, prepare the broth in a separate bowl. I use only bio vegetable broths with no additives.

how is this? Easy isn’t it? That’s the prepare pumpkin risotto (healthier version) that you do at home. Good luck!