Pumpkin and Red Wine Risotto | How to make Pumpkin and Red Wine Risotto

By Chef (Mrs) Reetu Uday Kugaji  |  27th Oct 2015  |  
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  • Pumpkin and Red Wine Risotto, How to make Pumpkin and Red Wine Risotto
Pumpkin and Red Wine Risottoby Chef (Mrs) Reetu Uday Kugaji
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

15

0





Video for key ingredients

  • Homemade Vegetable Stock

About Pumpkin and Red Wine Risotto Recipe

A vegetarian recipe but prepared with wine. Risotto rice cooked in red wine with healthy and nutritious pumpkin cubes and puree! Dedicated to all the Italian Cuisine and Wine Lovers!

Pumpkin and Red Wine Risotto

Ingredients to make Pumpkin and Red Wine Risotto

  • 1 onion chopped very fine
  • 4 cups Hot Vegetable Stock
  • 2 cups Carnaroli rice / Arborio rice
  • 1 cup Red pumpkin cut into very small dices
  • 1/2 cup Red wine
  • 3/4 cup Red pumpkin puree
  • 1/4 cup olive oil
  • 1/4 tbsp Unsalted butter
  • For the seasoning:
  • Freshly ground black pepper to taste
  • salt to taste
  • To stir in after the Risotto is cooked:
  • 1/4 cup Grated parmesan cheese
  • 1/4 cup Fresh basil finely chopped
  • 1/4 tbsp Unsalted butter
  • For the garnish:
  • 1/2 bunch Baby spinach small and shredded
  • 4 Sun dried tomato slices
  • 2 garlic finely chopped
  • oil as required to shallow fry

How to make Pumpkin and Red Wine Risotto

  1. In a pressure cooker, heat olive oil add onions, sauté till translucent, add pumpkin cubes & pumpkin puree, sauté for 2 mins.
  2. Add rice, combine the hot vegetable stock, red wine, unsalted butter, season it with salt and freshly ground black pepper, stir well.
  3. Cover with lid, lower the heat to maintain the pressure and cook for 6 minutes.
  4. Release the pressure by running cold water over the cooker or pressing the quick-release valve on your cooker.
  5. Remove from the flame, stir in finely chopped fresh basil, grated Parmesan cheese and butter, add more seasonings to taste.
  6. In a non-stick pan, pour and heat oil, add the shredded baby spinach, remove when crisp on a kitchen absorbent paper to remove excess oil.
  7. In the remaining oil, fry the finely chopped garlic till golden brown, remove and place on a kitchen absorbent paper to remove excess oil
  8. Serve the prepared Risotto hot, garnished with fried shredded baby spinach, burnt garlic and slices of sun-dried tomatoes.

My Tip:

The leftover risotto can be packed in your lunch box as Fried Risotto balls with a spicy sauce.

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