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Photo of Pumpkin and Red Wine Risotto by Chef (Mrs) Reetu Uday Kugaji at BetterButter
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Pumpkin and Red Wine Risotto

Oct-27-2015
Chef (Mrs) Reetu Uday Kugaji
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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!

Recipe Tags

  • Veg
  • Everyday
  • Italian
  • Pressure Cook
  • Main Dish

Ingredients Serving: 4

  1. 1 onion chopped very fine
  2. 4 cups Hot Vegetable Stock
  3. 2 cups Carnaroli rice / Arborio rice
  4. 1 cup Red pumpkin cut into very small dices
  5. 1/2 cup Red wine
  6. 3/4 cup Red pumpkin puree
  7. 1/4 cup Olive oil
  8. 1/4 tbsp Unsalted butter
  9. For the seasoning:
  10. Freshly ground black pepper to taste
  11. salt to taste
  12. To stir in after the Risotto is cooked:
  13. 1/4 cup Grated parmesan cheese
  14. 1/4 cup Fresh basil finely chopped
  15. 1/4 tbsp Unsalted butter
  16. For the garnish:
  17. 1/2 bunch Baby spinach small and shredded
  18. 4 Sun dried tomato slices
  19. 2 garlic finely chopped
  20. oil as required to shallow fry

Instructions

  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.

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