Cheesy Pumpkin Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PUMPKIN RISOTTO



Pumpkin risotto image

We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide

Provided by Good Food team

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 10

1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
1 tbsp olive oil, plus a drizzle for the pumpkin
2 garlic cloves
8 spring onions
25g butter
200g risotto rice
2 tsp ground cumin
1l hot vegetable stock, plus extra splash if needed
50g grated parmesan (or vegetarian alternative)
small handful coriander, roughly chopped

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  • While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
  • Cut up the spring onions with your scissors.
  • Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
  • Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
  • Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

Nutrition Facts : Calories 397 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium

PUMPKIN AND GOAT CHEESE RISOTTO



Pumpkin and Goat Cheese Risotto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
1 cup canned pure pumpkin
4 slices applewood smoked bacon, chopped
2 tablespoons butter
1 leek (white and pale green part), thinly sliced
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 1/2 cups Arborio rice or medium-grain white rice
2/3 cup dry white wine, such as pinot grigio
1/2 cup freshly grated Parmesan
1/3 cup chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon (generous) freshly grated nutmeg
1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

Steps:

  • Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
  • Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
  • Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
  • Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

EMERIL'S THREE CHEESE RISOTTO



Emeril's Three Cheese Risotto image

Provided by Food Network

Categories     side-dish

Time 46m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives

Steps:

  • In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

PUMPKIN AND BLUE CHEESE RISOTTO



Pumpkin and Blue Cheese Risotto image

The flavour for this recipe very much depends on what pumpkin and cheese you use. Otherwise, it is a subtle dish. This quantity makes 2 large servings.

Provided by auntchelle

Categories     Rice

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

300 g pumpkin, cut into 2cm cubes
1 tablespoon butter
2 tablespoons olive oil
1 brown onion, diced
1 garlic clove, finely chopped
300 g arborio rice
1 1/2 teaspoons dried rosemary
2/3 cup dry white wine (or 166ml)
550 ml vegetable stock
2 teaspoons butter, extra
50 g blue cheese
20 g walnuts, chopped

Steps:

  • Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
  • Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
  • In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
  • Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
  • Add rosemary and wine and stir continuously until wine is absorbed.
  • Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
  • *Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
  • When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
  • When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
  • Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
  • Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.

Nutrition Facts : Calories 1026, Fat 37.8, SaturatedFat 13.5, Cholesterol 43.9, Sodium 423.6, Carbohydrate 139.1, Fiber 6.8, Sugar 5.5, Protein 18.9

More about "cheesy pumpkin risotto recipes"

CHEESY PUMPKIN (OR SQUASH!) RISOTTO WITH SAGE - TILLAMOOK
cheesy-pumpkin-or-squash-risotto-with-sage-tillamook image
Directions . Begin by adding olive oil to a heavy bottomed pan over medium heat. Add onion and cook for 3 minutes. Then add garlic and cook for another 2.
From tillamook.com


CHEESY PUMPKIN & CRANBERRY SWIRL RISOTTO - WITTEN …
cheesy-pumpkin-cranberry-swirl-risotto-witten image
Ingredients. 1 cup arborio rice; 1 Tbsp. olive oil; 1 Tbsp. unsalted butter; 1/2 medium white or yellow onion, diced into 1/2; 2 tsp. pumpkin pie spice
From wittenkitchen.com


CHEESY PUMPKIN RISOTTO RECIPE | WOOLWORTHS
cheesy-pumpkin-risotto-recipe-woolworths image
Lists Buy Again Catalogue Recipes Discover Expand search. Search. Log in or sign up. Log in Log in or sign up. Log in / Signup. 0. View cart $0. View cart button. 0. Your Cart $0 has 0 item worth $0 in total View cart Specials …
From woolworths.com.au


BAKED PUMPKIN GOAT CHEESE RISOTTO - RECIPE RUNNER
baked-pumpkin-goat-cheese-risotto-recipe-runner image
2021-08-24 In a large glass measuring cup whisk together a cup of the vegetable broth with the pumpkin. Set aside. Heat the olive oil in a large heavy bottomed oven safe pot (or dutch oven) over medium-high heat. When hot, …
From reciperunner.com


BEST PUMPKIN RISOTTO RECIPE - HOW TO MAKE PUMPKIN …
2022-09-20 Step 1 In a large, straight-sided skillet over medium heat, heat oil. Cook nutmeg …
From delish.com
Cuisine American, Comfort Food
Category Autumn, Halloween, Weeknight Meals, Dinner
Occupation Assistant Food Editor
Total Time 50 mins


PUMPKIN RISOTTO WITH GOAT CHEESE RECIPE | EATINGWELL
2022-08-09 Step 3. Reduce heat to low and add pumpkin, butter, salt, pepper, nutmeg and …
From eatingwell.com
Category Healthy Pumpkin Recipes
Calories 408 per serving
Total Time 35 mins


PUMPKIN AND GOAT'S CHEESE RISOTTO RECIPE | GOOD FOOD
Method. Preheat the oven to 180C. Place half the sage, all the pumpkin and garlic in a shallow …
From goodfood.com.au


ROAST PUMPKIN & GOATS CHEESE RISOTTO - UNDIVIDED FOOD CO.
2020-07-23 Add the pumpkin seeds to the tray and roast for a further 10 -15 minutes until the …
From undividedfoodco.com


CHEESY PUMPKIN RISOTTO | RECIPE | PUMPKIN RISOTTO, PUMPKIN …
Nov 9, 2019 - This risotto dish requires plenty of stirring and patience, but the payoff is a …
From pinterest.com


PUMPKIN RISOTTO WITH GOAT CHEESE - PLATINGS
2017-11-20 Instructions. In a medium saucepan, whisk together the stock and pumpkin over …
From platingsandpairings.com


RICH & CREAMY PUMPKIN RISOTTO - WENT HERE 8 THIS
2020-10-08 Heat the butter in a dutch oven over medium heat. Add the crumbled bacon, …
From wenthere8this.com


SIXCOOK - CHEESY PUMPKIN RISOTTO RECIPE
1Melt butter in a large saucepan over medium-high heat.Saute sweet onion in melted butter …
From harbourhi.com


INSTANT POT PUMPKIN RISOTTO [VIDEO] - SWEET AND SAVORY MEALS
2021-09-07 Seal: Next, turn the instant pot to the offsetting and add the rest of the pumpkin …
From sweetandsavorymeals.com


PUMPKIN RISOTTO - 2 COOKIN MAMAS
2022-11-09 How to Make Pumpkin Risotto. Heat a frying pan on high heat for about 2 …
From 2cookinmamas.com


PUMPKIN RISOTTO RECIPE | SAPUTO CHEESE
Clean the pumpkin: take out the seeds, cut in slices, take off the skin and cut in small cubes. …
From saputo.ca


VEGAN PUMPKIN PIE RECIPE
2022-11-08 After 15 minutes, lower the temperature to 350°F. Bake the pie another 45 …
From simplyrecipes.com


CHEESY PUMPKIN RISOTTO | RECIPE CLOUD APP
Ingredients. 400g pumpkin, diced; 1 tbs olive oil; 1 red onion, finely diced; 3 cloves garlic, …
From recipecloudapp.com


CHEESY BROCCOLI PASTA | ANNABEL KARMEL
Join the AK family for free & get 1000+ recipes, competitions & offers! ... Pumpkin Risotto. …
From annabelkarmel.com


CREAMY BAKED PUMPKIN RISOTTO | RECIPETIN EATS
2018-10-29 Add white wine and cook until the the liquid evaporates - about 1 minute. Add …
From recipetineats.com


Related Search