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Recipe: Tasty Pumpkin and Prosecco Risotto

Pumpkin and Prosecco Risotto. Here is how you can achieve that. Peel, deseed and chop your pumpkin into chunks. Sautè with the prosecco wine and, once it evaporates, add the pumpkin diced and a ladle of boiling vegetable broth.

Prosecco Risotto with Borage and Goat Cheese. Risotto with Reinette Apple and Gorgonzola. Wine Pairings for Pumpkin Risotto: Barolo has a firm tannins and great body that will cut through the creaminess of this dish. You can have Pumpkin and Prosecco Risotto using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pumpkin and Prosecco Risotto

  1. Prepare 40 g of butter.
  2. It’s 1 of onion.
  3. It’s 3 cloves of garlic.
  4. It’s 300 g of arborio rice.
  5. Prepare 300 ml of Prosecco or white.
  6. You need 1 pint of vegetable stock.
  7. Prepare 1 of medium or 2 small pumpkins (can use squash).
  8. It’s 100 g of parmesan.
  9. It’s 1 of Ball of mozarella.
  10. You need of Few pinches of thyme or leaves of sage.
  11. You need of Small bag walnut pieces.
  12. You need Tablespoon of sugar.
  13. It’s of Salt and pepper.
  14. It’s of Cayenne pepper.

With its buttery notes, Chardonnay pairs nicely with the creamy risotto and pumpkin. Bubbles are always fun – Especially for a special occasion. Gently cook the onion and garlic. Add the rice and cook, stirring until the rice is coated in the oil mix.

Pumpkin and Prosecco Risotto step by step

  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!.

Stir in the pumpkin and mushrooms. Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy. Heat the oil in a nonreactive medium saucepan. The pressure cooker creates creamy risotto in a hands-free way.

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Qummi44 Share recipes via blog posts, recipes that are easy to follow. A large collection of recipes that have been shared, follow step by step if you are interested in these recipes. Hopefully this can be useful for all of us.

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