Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, pumpkin and prosecco risotto. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pumpkin and Prosecco Risotto is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Pumpkin and Prosecco Risotto is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook pumpkin and prosecco risotto using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pumpkin and Prosecco Risotto:
- Make ready 40 g butter
- Make ready 1 onion
- Make ready 3 cloves garlic
- Get 300 g arborio rice
- Take 300 ml Prosecco or white
- Get 1 pint vegetable stock
- Take 1 medium or 2 small pumpkins (can use squash)
- Make ready 100 g parmesan
- Get 1 Ball of mozarella
- Take Few pinches of thyme or leaves of sage
- Get Small bag walnut pieces
- Get Tablespoon sugar
- Prepare Salt and pepper
- Make ready Cayenne pepper
Instructions to make Pumpkin and Prosecco Risotto:
- 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
- Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden.
- 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
- 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)
- Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in.
- Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish
- 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!
So that’s going to wrap this up with this exceptional food pumpkin and prosecco risotto recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
