Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, pumpkin and prosecco risotto. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Pumpkin and Prosecco Risotto is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Pumpkin and Prosecco Risotto is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Prepare 40 g butter
- Take 1 onion
- Get 3 cloves garlic
- Take 300 g arborio rice
- Make ready 300 ml Prosecco or white
- Make ready 1 pint vegetable stock
- Prepare 1 medium or 2 small pumpkins (can use squash)
- Prepare 100 g parmesan
- Prepare 1 Ball of mozarella
- Get Few pinches of thyme or leaves of sage
- Prepare Small bag walnut pieces
- Prepare Tablespoon sugar
- Make ready Salt and pepper
- Get 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 itβs 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!
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