Roasted Pumpkin Risotto
Roasted Pumpkin Risotto

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted pumpkin risotto. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Roasted Pumpkin Risotto is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Roasted Pumpkin Risotto is something which I have loved my entire life. They’re fine and they look wonderful.

Reserve one-third of the pumpkin; cover to keep warm. Divide remaining pumpkin in half; mash one half in a small bowl. Cook until tender but still firm.

To begin with this recipe, we must first prepare a few ingredients. You can have roasted pumpkin risotto using 12 ingredients and 15 steps. Here is how you can achieve it.

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

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. Spread evenly onto the prepared baking sheet.

Instructions 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.

A spinach and pumpkin risotto served with extra chunks of roasted pumpkin and melted feta cheese on top. 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. For a hearty winter warmer, this rich and creamy vegetarian dish takes the humble risotto to another level. It also packs a nutritious punch - pumpkin is a great source of potassium and beta-carotene.

So that is going to wrap it up with this exceptional food roasted pumpkin risotto recipe. Thanks so much for your time. I’m sure 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 on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!