You are|Are|Again} looking for idea recipes pumpkin risotto that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious pumpkin risotto should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of pumpkin risotto, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare pumpkin risotto good home, because as long as you know the trick, this dish is could become dish special.

Ingredients and seasonings required exist in make

1. Prepare 3 tbsp olive oil
2. Take 600 g pumpkin, peeled, deseeded and cut into bite-sizes
3. Prepare 1 tsp dried oregano
4. Prepare 50 g butter
5. Take 1 red onion, chopped
6. Use 1 onion, chopped
7. Prepare 3 spring onions, in small pieces
8. Prepare 3 cloves garlic, sliced
9. Use 3 chestnut mushrooms, sliced
10. Prepare 1 tsp dried sage
11. Prepare 1 tsp ground cumin
12. Take 300 g carnaroli rice
13. Prepare 150 ml dry white wine
14. Prepare 850 ml stock (chicken or vegetable would be normal but I used some freshly- made ham stock)
15. Prepare 50 g Parmesan cheese, grated
16. Take Salt
17. Prepare Ground black pepper
18. Prepare 1 drizzle truffle oil per serving

When the risotto is almost ready, heat the sunflower oil in a small pan and quickly fry the sage leaves until crispy - it only takes a matter of seconds. Stir the butter into the risotto, and. Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice.

How 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.
8. Done and ready to serve!

Peel and dice the onion and garlic. Warm the oil and butter in a medium pan over a medium heat then add the onion. Pumpkin risotto is one of the many variations on the classic Italian slow-cooked rice dish, which is made with a type of rice that releases some of its starch into the cooking liquid, creating its own sauce. Today, across the United States, pumpkin risotto has become ubiquitous at upscale restaurants. Creamy and satisfying, savory and with just.

how ? Easy isn’t it? That’s the make pumpkin risotto that you practice at home. Good luck!