Roasted Pumpkin Risotto
Roasted Pumpkin Risotto

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, roasted pumpkin risotto. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Roasted Pumpkin Risotto is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Roasted Pumpkin Risotto is something which I have loved my whole life. They are nice 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 get started with this recipe, we must prepare a few components. You can cook roasted pumpkin risotto using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Roasted Pumpkin Risotto:
  1. Get 1 cup shortgrain Rice (I used Egyptian rice)
  2. Take 11/2 cup thinly sliced pumpkin
  3. Get 2-3 tablespoon capsicum cut into small cubes
  4. Take 2-3 tablespoon carrot cut into small cubes
  5. Get 1 Onion Finely Diced
  6. Get 2 tablespoon Olive oil
  7. Take 1 Stick Celery Finely Diced
  8. Get 1 Garlic Clove Finely Diced
  9. Get to taste Salt
  10. Prepare 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.

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.

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 this up with this special food roasted pumpkin risotto recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!