Roasted Pumpkin Risotto
Roasted Pumpkin Risotto

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted pumpkin risotto. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Roasted pumpkin risotto For a hearty winter warmer, this filling roast pumpkin risotto is the way to go. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender.

Roasted Pumpkin Risotto is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Roasted Pumpkin Risotto is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook roasted pumpkin risotto using 12 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Roasted Pumpkin Risotto:
  1. Take 1 cup shortgrain Rice (I used Egyptian rice)
  2. Get 11/2 cup thinly sliced pumpkin
  3. Make ready 2-3 tablespoon capsicum cut into small cubes
  4. Prepare 2-3 tablespoon carrot cut into small cubes
  5. Get 1 Onion Finely Diced
  6. Take 2 tablespoon Olive oil
  7. Prepare 1 Stick Celery Finely Diced
  8. Get 1 Garlic Clove Finely Diced
  9. Make ready to taste Salt
  10. Take to taste Black pepper
  11. Make ready As required Coriander flavoured Raita to serve
  12. Get 3 cups Vegetable Stock(homemade)

Gently cook the onion and garlic. Add the rice and cook, stirring until the rice is coated in the oil mix. Place pumpkin on an oven tray and drizzle with one tablespoon of olive oil. Add rice and cook for a few minutes or until it becomes glassy.

Steps to make Roasted Pumpkin Risotto:
  1. Clean and soak rice for at least an hour.
  2. Heat a pan and dry roast pumpkin pieces in low flame until they get charred.
  3. Remove and grind to a paste with little water. I kept some small pieces un grinded and kept aside.
  4. Heat the vegetable stock to a slow simmer.
  5. I make vegetable stock by boiling 1 carrot, 1 onion cut into small pieces, some green peas, salt and pepper for half an hour in slow flame and then drain and reserved the stock.
  6. In a large frying pan heat olive oil over a medium heat and then add the onion, garlic and celery and cook for 5 minutes until softened.
  7. Add in the rice stirring until the grains become translucent.
  8. Add the small cubed carrot, capsicum and roasted pumpkin pieces.
  9. Now stir in the hot vegetable stock 1 tablespoon at a time, stirring continually in medium high heat.
  10. Make sure all of the stock has been incorporated each time and the pan is dry.
  11. Repeat this until all of the stock is incorporated and the rice is cooked completely. It will take about 20-25 minutes to cook rice completely.
  12. Now stir in the pumpkin puree and incorporate well. Add pepper and salt.
  13. Cover with the lid and simmer for 5 minutes.
  14. The texture of your risotto should be soft yet not mashy.
  15. Serve the risotto with coriander flavoured yoghurt and garnish with some greens and chilli flakes.

Stir the grated Parmesan cheese (reserve some for garnish), sage brown butter and baby spinach leaves through the risotto until the Parmesan has melted and the spinach has wilted. Gently stir through the roasted pumpkin. Season to taste with salt and pepper. Slice the lemon (see ingredients list) into wedges. Coat a baking dish with olive oil.

So that is going to wrap it up with this special food roasted pumpkin risotto recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!