Pumpkin Risotto Recipes

PUMPKIN RISOTTO

Steps:

• Heat butter and oil together in a large saucepan or frypan.
• Gently cook the onion and garlic.
• Add the rice and cook, stirring until the rice is coated in the oil mix.
• Cook this about 1 minute.
• Stir in the pumpkin and mushrooms.
• Pour over 1 cup of the hot stock.
• 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.
• This takes about 20 minutes.
• You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
• Stir in the parmesan cheese,seasoning and parsley.
• It will go lovely and sticky with the cheese.
• Serve immediately.

PUMPKIN RISOTTO

Steps:

• Heat the olive oil in a large skillet or dutch oven. Add the shallots and garlic and cook 2-3 minutes until softened fragrant.
• Stir in the rice, then add the cooking wine. Cook until all of the wine is absorbed, stirring continuously.
• Pour in 3 cups of the vegetable stock. Continue stirring until stock is all absorbed.
• Once the stock is absorbed stir in the remaining stock 1 cup at a time until each is fully absorbed.
• Removed the pan from the heat and stir in the pumpkin until well blended.
• Slowly mix in the Parmesan cheese and butter, then the pumpkin pie spice. Taste and adjust spice as desired.
• Top with Parmesan cheese shavings, minced parsley, or a sprinkle of pumpkin pie spice, if desired.

PUMPKIN RISOTTO

Steps:

• Heat the stock to a simmer, and continue simmering it while preparing the recipe.
• Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
• Saute onion and garlic until onion begins to soften.
• Stir in rice to coat well; add wine, and cook until wine has evaporated.
• Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
• Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.

PUMPKIN RISOTTO

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.

CHEESY PUMPKIN RISOTTO

Steps:

• Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.
• Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.
• Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.
• Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.

VEGAN PUMPKIN RISOTTO [INSTANT POT OR STOVE TOP]

Steps:

• Set your Instant Pot to the sauté function and melt the butter, if using. Then add the shallots and garlic and sauté for 1 minute, stirring constantly.
• Add the rice and mix well to coat with the butter and slightly toast the rice, approx 1 minute. Then pour in the wine and de-glaze the bottom of the pot. Mix constantly until the wine is absorbed by the rice, approx 1 minute and then turn off the Instant Pot.
• Now add all remaining ingredients, EXCEPT the coconut milk. Mix well, and push down any rice stuck to the sides of the pot to make sure they're in the liquids. Close the lid and turn the valve to the sealing position. Set to high pressure for 6 minutes.
• Once the timer is complete, quick release the steam valve and open the lid once safe to do so. The risotto might appear watery at first, but just give it a good mix and it will quickly absorb the liquid.
• Pour in the coconut milk, mix well and serve garnished with more fresh sage if desired.
• Melt the butter (if using) in a large, deep skillet. Then sauté the shallots and garlic for 1 minute, stirring constantly.
• Add the rice and mix well to coat with the butter and slightly toast the rice, for about 1 minute. Then pour in the wine and the peas and mix well. Stir constantly until the wine is absorbed. This will take about 1 minute.
• Now add your broth, 1 ladle or so at a time to the pan, mixing well each time and stirring often. Once each ladle of broth is absorbed, continue adding more until you've used up all your broth. This process should take around 15-20 minutes.
• Now add the pumpkin puree and the coconut milk and mix well. Once creamy and combined, serve garnished with more fresh sage, if desired.

PUMPKIN RISOTTO

Steps:

• In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
• Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
• Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
• 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 finish. Spoon it immediately into heated shallow serving bowls.