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

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

About Pumpkin and Red Wine Risotto

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 is a popular aromatic and delicious dish. You can try making this amazing Pumpkin and Red Wine Risotto in your kitchen. This recipe requires few minutes for preparation and 20 minutes to cook. The Pumpkin and Red Wine Risotto by Chef (Mrs) Reetu Uday Kugaji has detailed steps with pictures so you can easily learn how to cook Pumpkin and Red Wine Risotto at home without any difficulty. Pumpkin and Red Wine Risotto is enjoyed by everyone and can be served on special occasions. The flavours of the Pumpkin and Red Wine Risotto would satiate your taste buds. You must try making Pumpkin and Red Wine Risotto this weekend. Share your Pumpkin and Red Wine Risotto cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Chef (Mrs) Reetu Uday Kugaji for inputs. In case you have any queries for Pumpkin and Red Wine Risotto you can comment on the recipe page to connect with the Chef (Mrs) Reetu Uday Kugaji. You can also rate the Pumpkin and Red Wine Risotto and give feedback.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • Homemade Vegetable Stock

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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