Alicespumpkinrisotto Recipes

PUMPKIN RISOTTO

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

Steps:

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

PUMPKIN RISOTTO

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.

APPLE-PUMPKIN RISOTTO WITH CARAMELIZED ONIONS (VEGAN)

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.

GARLICKY PUMPKIN RISOTTO

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.