Pumpkin and Prosecco Risotto
Pumpkin and Prosecco Risotto

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin and prosecco risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pumpkin and Prosecco Risotto is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Pumpkin and Prosecco Risotto is something which I’ve loved my entire life. They are fine and they look wonderful.

Peel, deseed and chop your pumpkin into chunks. Meanwhile chop your onion and prep garlic (I used a press). Great recipe for Pumpkin and Prosecco Risotto.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pumpkin and prosecco risotto using 14 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pumpkin and Prosecco Risotto:
  1. Take 40 g butter
  2. Take 1 onion
  3. Get 3 cloves garlic
  4. Make ready 300 g arborio rice
  5. Prepare 300 ml Prosecco or white
  6. Prepare 1 pint vegetable stock
  7. Prepare 1 medium or 2 small pumpkins (can use squash)
  8. Make ready 100 g parmesan
  9. Prepare 1 Ball of mozarella
  10. Make ready Few pinches of thyme or leaves of sage
  11. Make ready Small bag walnut pieces
  12. Make ready Tablespoon sugar
  13. Make ready Salt and pepper
  14. Get Cayenne pepper

Sautè with the prosecco wine and, once it evaporates, add the pumpkin diced and a ladle of boiling vegetable broth. Cook by adding, a ladle at time, the broth. Once cooked, cream the risotto out of the fire with butter and Grated Parmesan. Pumpkin - Use any fresh pumpkin (any type but not Jack-O-Latern carving ones) OR butternut squash (we call it butternut pumpkin in Australia).

Steps to make Pumpkin and Prosecco Risotto:
  1. Peel, deseed and chop your pumpkin into chunks. Add to a baking tray and sprinkle with oil salt and pepper then put in the oven at 200c for 20-30 mins until starting to go crispy
  2. Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden.
  3. Add your rice and stir in for 1 minute then add your Prosecco and bring to boil. Allow it to simmer and reduce by half
  4. On a medium heat add a ladle of your vegetable stock until absorbed then add a ladle more, keep doing until all the liquid is absorbed. Keep taste checking the texture when you get towards the end of your liquid. Texture should be soft with a slight bite (you can always add more liquid if it’s not yet cooked)
  5. Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in.
  6. Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish
  7. To make candied walnuts toast them for 2 min in a dry pan on a medium heat, add a lump of remaining butter, tablespoon of sugar (used Demerara), 2 pinches of cayenne pepper and fry until sizzling and starting to caramelise. Sprinkle on top of your dish!

The pressure cooker creates creamy risotto in a hands-free way. We tried this with Carnaroli and Arborio; we liked the forgiving nature of Carnaroli, which remained al dente, while Arborio rice produced a softer grain in the cooker. Don't worry if the rice is a tad runny after cooking–it thickens as it stands before serving. Before we can properly pair wine with risotto, we need to look a little into what risotto is. Like wine, risotto does have a long history as an Italian mainstay.

So that is going to wrap it up with this exceptional food pumpkin and prosecco risotto recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!