Alicespumpkinrisotto Recipes

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PUMPKIN RISOTTO



Pumpkin risotto image

My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!

Provided by dale7793

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)

Steps:

  • Heat butter and oil together in a large saucepan or frypan.
  • Gently cook the onion and garlic.
  • Add the rice and cook, stirring until the rice is coated in the oil mix.
  • Cook this about 1 minute.
  • Stir in the pumpkin and mushrooms.
  • Pour over 1 cup of the hot stock.
  • Cook, stirring often until the liquid is almost all absorbed.
  • You don't want the liquid to be boiling in with the rice, just a gentle simmer.
  • Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender.
  • This takes about 20 minutes.
  • You don't need to stand there stirring the whole time if you use a non-stick pot and return often.
  • Stir in the parmesan cheese,seasoning and parsley.
  • It will go lovely and sticky with the cheese.
  • Serve immediately.

VEGAN PUMPKIN RISOTTO



Vegan Pumpkin Risotto image

A vegetarian and vegan twist on classic Italian risotto that's made with pumpkin! A sweet and unique flavor perfect for Thanksgiving or anytime.

Provided by Jolinda Hackett

Categories     Entree     Side Dish     Dinner

Time 35m

Yield 6

Number Of Ingredients 11

1 onion (diced)
1 tablespoons olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 teaspoon fresh ginger (grated or minced)
1 teaspoon nutmeg
1 tablespoon fresh basil (chopped)
1 tablespoons vegan margarine or butter
Salt and pepper, to taste

Steps:

  • Slowly add in the white wine.
  • Serve and enjoy!

Nutrition Facts : Calories 182 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 546 mg, Sugar 3 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

PUMPKIN RISOTTO



Pumpkin Risotto image

Pumpkin Risotto is a savory side dish that is just perfect alongside all of your favorite fall recipes. It's easy to make, yet an impressive dish for holidays and gatherings.

Provided by Lauren Harris

Categories     Side Dishes

Time 55m

Number Of Ingredients 10

1/4 cup extra virgin olive oil
2 shallots (* minced)
4 cloves garlic (* minced)
2 cups arborio rice
1/2 cup white cooking wine
6 cups vegetable stock
1 cup pumpkin puree (* I used canned)
1/2 cup Parmesan cheese (* shredded)
2 tablespoons butter
1/4 teaspoon pumpkin pie spice

Steps:

  • Heat the olive oil in a large skillet or dutch oven. Add the shallots and garlic and cook 2-3 minutes until softened fragrant.
  • Stir in the rice, then add the cooking wine. Cook until all of the wine is absorbed, stirring continuously.
  • Pour in 3 cups of the vegetable stock. Continue stirring until stock is all absorbed.
  • Once the stock is absorbed stir in the remaining stock 1 cup at a time until each is fully absorbed.
  • Removed the pan from the heat and stir in the pumpkin until well blended.
  • Slowly mix in the Parmesan cheese and butter, then the pumpkin pie spice. Taste and adjust spice as desired.
  • Top with Parmesan cheese shavings, minced parsley, or a sprinkle of pumpkin pie spice, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Carbohydrate 46 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 809 mg, Fiber 2 g, Sugar 3 g

APPLE-PUMPKIN RISOTTO WITH CARAMELIZED ONIONS (VEGAN)



Apple-Pumpkin Risotto With Caramelized Onions (Vegan) image

This is a hearty, comforting, autumn delight from BUST magazine's new column, "Nickel and Dined" by Isa Chandra Moskowitz, where she presents cheap, fancy, healthy, vegan recipes. Whatever you do, do not omit the caramelized onions. They really pull together all the other flavors. This recipe takes time to make, but it's actually quite easy to throw together, especially if you have all the fruits and vegetables chopped and ready to go before you begin (or recruit a sous chef for that job). Trust me...it's well worth the wait.

Provided by Prose

Categories     Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs sugar pumpkin (or any winter squash)
1 tablespoon olive oil
2 large sweet onions, thinly sliced
2 tablespoons olive oil
1 small yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes
1 1/2 cups arborio rice
1/3 cup dry white wine
5 cups vegetable broth, kept warm on the stove top
2 green apples, peeled and diced into 1/4-inch chunks
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees, then prepare the pumpkin. Hack it in half and remove the seeds and stringy bits with a spoon (Tip; clean the seeds, drizzle them with olive oil, and bake at 350 degrees fro 15 minutes for a delectable snack.) Place pumpkin face down on a lightly oiled baking sheet. Bake for about 35 minutes or until easily pierced with a fork. Remove, let cool, then peel or slice off the skin and chop into bite-size pieces.
  • While the pumpkin is baking, prepare the caramelized onions. Preheat a heavy-bottomed skillet over low heat. Add 1 tablespoon olive oil and the 2 sliced onions, and toss to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally. Onions should turn a mellow amber color. Remove cover and turn heat up to medium. Stir often for 10 more minutes or until nice and dark.
  • Start the risotto right after beginning the onions. Have broth warming on the stove before you begin. Preheat a heavy-bottomed pot over medium heat. Saute the onion, garlic, ginger, and red pepper flakes in the oil for about 7 minutes, stirring often. Add the rice, and stir to coat. Add wine, apples, and 1 cup broth. Stir until most of the broth is absorbed. Repeat this step, adding 1 cup of broth at a time, stirring occasionally, until you have 1 cup left. It should take about 45 minutes. Add the pumpkin (it should be ready by this point) and the last cup of broth and stir. When most of the liquid has been absorbed, add the nutmeg and cinnamon. Also add salt and pepper, to taste, if desired. Cook for 10 more minutes, stirring occasionally. Let sit for 10 minutes, then serve in bowls and top with caramelized onions.

Nutrition Facts : Calories 362.8, Fat 7.5, SaturatedFat 1.2, Sodium 6.4, Carbohydrate 68.1, Fiber 4.7, Sugar 10.7, Protein 6.3

GARLICKY PUMPKIN RISOTTO



Garlicky pumpkin risotto image

Rich, creamy and delicious - this pumpkin risotto is a great dinner party dish from Ursula Ferrigno

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 1h30m

Number Of Ingredients 17

large bunch basil , leaves and stalks torn
3 garlic cloves , roughly chopped
3 tbsp pine nuts , toasted
olive oil
50g parmesan , finely grated
6 garlic cloves , peeled
1.4l hot chicken stock
85g unsalted butter
400g/14oz piece pumpkin (unpeeled weight), peeled, seeded and cut into 1cm cubes
2 tbsp olive oil
1small onion , finely chopped
400g arborio rice
100g pecorino , finely grated
50g parmesan , finely grated
50g shallots , finely chopped
100g plain flour , seasoned with salt and pepper
vegetable oil , for shallow frying

Steps:

  • Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured purée. Pour into a bowl and fold in the parmesan.
  • Blanch remaining garlic in boiling water for 3 mins, until slightly softened. Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Remove from the heat. You can do this up to 4 hrs in advance.
  • Heat oven to 200C/fan 180C/gas 6. Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.
  • Make the crispy shallots. Dust them in the flour and shake off excess. Heat 2cm oil in a large pan and fry until light golden brown. Drain and keep warm.
  • Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.
  • Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins. Serve with a drizzle of pesto and the shallots on top.

Nutrition Facts : Calories 696 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.24 milligram of sodium

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