Pumpkin Risotto | How to make Pumpkin Risotto

By Sakshi Khanna  |  12th Aug 2015  |  
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  • Pumpkin Risotto, How to make Pumpkin Risotto
Pumpkin Risottoby Sakshi Khanna
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

27

0





Video for key ingredients

  • Homemade Vegetable Stock

About Pumpkin Risotto Recipe

A creamy rice dish cooked in a pumpkin broth from north Italy. So easy to make and what better way to enjoy pumpkin

Pumpkin Risotto is a delicious dish which is enjoyed by the people of every age group. The recipe by Sakshi Khanna teaches how to make Pumpkin Risotto step by step in detail. This makes it easy to cook Pumpkin Risotto in your kitchen at home. This recipe can be served to 2 people. You can find this dish at most restaurants and you can also prepare Pumpkin Risotto at home. This amazing and mouthwatering Pumpkin Risotto takes few minutes for the preparation and 30 minutes for cooking. The aroma of this Pumpkin Risotto is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Pumpkin Risotto is a good option for you. The flavour of Pumpkin Risotto is palatable and you will enjoy each and every bite of this. Try this Pumpkin Risotto and impress your family and friends.

Pumpkin Risotto

Ingredients to make Pumpkin Risotto

  • 4 cups Chicken/Vegetable stock
  • 1 cup Arborio Rice
  • 1 cup Pumpkin cooked(puree half and chop rest into chunks)
  • 3/4 Onion chopped
  • 1/2 cup Dry White Wine
  • 6 tbsp Parmesan Cheese
  • 1/2 tsp Nutmeg
  • 1 Garlic clove minced
  • 1 tsp Olive Oil
  • Salt and Pepper to taste

How to make Pumpkin Risotto

  1. In a saucepan, bring the stock to a simmer.Reduce the heat and keep the stock warm.
  2. Heat olive oil. Add onion and garlic and stir till onion become soft and translucent.
  3. Stir in rice and coat well. Add the wine and stir until it is completely absorbed by the rice, for about 2 minutes.
  4. Add 1 cup of the stock with the nutmeg to the rice. Reduce the heat and cook till stock is absorbed.
  5. Repeat with another cup of stock, and continue stirring until the rice is almost tender, for about 20 mins.
  6. Stir in the pumpkin puree and chunks, cheese, salt and pepper. Cook for another 2 mins.

My Tip:

I scooped the pumpkin and cleaned it out for serving the risotto.

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