Pumpkin And Blue Cheese Risotto Recipes

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PUMPKIN AND GOAT CHEESE RISOTTO



Pumpkin and Goat Cheese Risotto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
1 cup canned pure pumpkin
4 slices applewood smoked bacon, chopped
2 tablespoons butter
1 leek (white and pale green part), thinly sliced
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 1/2 cups Arborio rice or medium-grain white rice
2/3 cup dry white wine, such as pinot grigio
1/2 cup freshly grated Parmesan
1/3 cup chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon (generous) freshly grated nutmeg
1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

Steps:

  • Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
  • Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
  • Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
  • Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

PUMPKIN RISOTTO



Pumpkin Risotto image

Nosh on this delish side dish! Pumped with pumpkin, it goes with all your fall main dish favorites.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 12

1 cup vegetable broth
1 cup water
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 cup uncooked Arborio or regular long-grain rice
3/4 cup canned pumpkin (not pumpkin pie mix)
1/2 cup dry white wine or vegetable broth
1/3 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley
1/8 teaspoon ground nutmeg
Freshly shredded Parmesan cheese, if desired

Steps:

  • In 1-quart saucepan, heat vegetable broth and water over medium-high heat just until simmering. Keep liquid at a simmer while preparing risotto.
  • Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring frequently, until softened. Stir in rice; cook 5 to 8 minutes, stirring frequently, until edges of kernels are translucent. Stir in pumpkin and wine.
  • Reduce heat to medium. Stir in 1 cup of the broth mixture. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth mixture. Cook 10 to 15 minutes longer, stirring frequently, until rice is just tender and mixture is creamy. Stir in grated Parmesan cheese and pepper.
  • To serve, sprinkle parsley, nutmeg and shredded Parmesan over each serving.

Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 2 g, TransFat 0 g

PUMPKIN AND BLUE CHEESE RISOTTO



Pumpkin and Blue Cheese Risotto image

The flavour for this recipe very much depends on what pumpkin and cheese you use. Otherwise, it is a subtle dish. This quantity makes 2 large servings.

Provided by auntchelle

Categories     Rice

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

300 g pumpkin, cut into 2cm cubes
1 tablespoon butter
2 tablespoons olive oil
1 brown onion, diced
1 garlic clove, finely chopped
300 g arborio rice
1 1/2 teaspoons dried rosemary
2/3 cup dry white wine (or 166ml)
550 ml vegetable stock
2 teaspoons butter, extra
50 g blue cheese
20 g walnuts, chopped

Steps:

  • Pre-heat oven to 200 deg Celsius. When hot put pumpkin on a lined tray, coat with spray oil and place in oven to roast.
  • Put stock into a jug and microwave on high for 4-5 minutes, until hot. (Keep stock hot by zapping as required.).
  • In a medium pan place butter and oil over medium heat. Add onion and cook, stirring occasionally, unit soft and translucent. Add garlic and cook for a further minute.
  • Add rice and cook, stirring for 2 minutes and rice is thoroughly coated in butter/oil.
  • Add rosemary and wine and stir continuously until wine is absorbed.
  • Add hot stock, stirring continuously, in 2/3 cup quantities. Ensure stock has been absorbed before adding the next lot of stock.
  • *Keep and eye on the pumpkin and when it has been cooking for about 25-30 minutes remove from oven*
  • When you add your last quantity of stock, also add 1/2 of the roasted pumpkin.
  • When all the liquid has been absorbed and rice is creamy, but still has a little 'bite' in it, remove pan from heat. Add the remaining pumpkin.
  • Stir in the butter then add 30g of the blue cheese. Stir. Season to taste.
  • Serve immediately topped with the last 20g of cheese, crumbled, and the walnuts.

Nutrition Facts : Calories 1026, Fat 37.8, SaturatedFat 13.5, Cholesterol 43.9, Sodium 423.6, Carbohydrate 139.1, Fiber 6.8, Sugar 5.5, Protein 18.9

"BEAT THE BLUES" BLUE CHEESE RISOTTO



Risotto is THE ultimate comfort food, it's like being hugged by your dinner. You can make do with a spoon and don't even need to bother with proper grown-up cutlery. A bowl of this can (almost) make everything better again when your down.

Provided by SugaredAlmond

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 ounces butter
1 tablespoon olive oil
12 ounces leeks, trimmed
2 garlic cloves, crushed
6 ounces smoked bacon or 6 ounces pancetta, fat removed and diced
12 ounces arborio rice
100 ml dry white wine
1 1/2 liters chicken stock or 1 1/2 liters vegetable stock
2 teaspoons fresh sage, chopped
1 lemon, juice and zest of
6 ounces blue cheese (see instructions)
4 tablespoons parmesan cheese, freshly grated
fresh ground black pepper

Steps:

  • NB: I like to use a fairly strong flavoured, but creamy blue cheese, like Gorgonzola, but Stilton is also nice. Stock-wise, you may need a little more or less than in the ingredients list.
  • Bring stock up to a simmer.
  • Halve the leeks and remove any gritty bits from inside the rings. Cut the leek into fine strips rather than semi-circles, of approx 1-2 inches in length.
  • Melt half the butter with the olive oil and cook the leeks for approx 10 minutes over a low-medium heat until soft and tinged with brown.
  • Add bacon to pan and cook for about 5 minutes.
  • Stir in garlic and rice, cook for a further minute or two, stirring the rice until it's coated in the butter and oil and starts to go slightly translucent.
  • Add the wine to the pan, turning up the heat to bubble most of it away.
  • Add a ladleful of hot stock to the leek and rice mixture at a time, stirring more or less constantly. Add more stock each time that most of the liquid has been absorbed. Add the fresh sage.
  • Keep doing this for approximately 15 - 25 minutes, until the risotto is creamy, but the rice grains still have a slight bite. You'll need to start testing the rice after about 15 minutes, but it may take a little longer.
  • Turn off the heat.
  • Stir in the lemon juice, zest, remaining butter, parmesan and blue cheese.
  • Leave the risotto for another 2 minutes until rich, creamy and luscious. Season to taste with black pepper and salt if needed.

Nutrition Facts : Calories 1053.2, Fat 51.6, SaturatedFat 23.8, Cholesterol 125, Sodium 2297.2, Carbohydrate 97, Fiber 4.1, Sugar 10.1, Protein 43.5

PUMPKIN RISOTTO



Pumpkin risotto image

We've adapted this Italian squash rice-pot recipe so it's a breeze for kids to make - just follow our step-by-step prep and cooking guide

Provided by Good Food team

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 10

1 small pumpkin or butternut squash- after peeling and scraping out the seeds, you need about 400g/14oz
1 tbsp olive oil, plus a drizzle for the pumpkin
2 garlic cloves
8 spring onions
25g butter
200g risotto rice
2 tsp ground cumin
1l hot vegetable stock, plus extra splash if needed
50g grated parmesan (or vegetarian alternative)
small handful coriander, roughly chopped

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes (kids- ask for help if it's slippery). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  • While the pumpkin is roasting, you can make the risotto. Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it's crushed.
  • Cut up the spring onions with your scissors.
  • Heat 1 tbsp oil with the butter in your pan over a medium heat - not too hot. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
  • Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock - this will take about 20 mins.
  • Check the rice is cooked. If it isn't, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

Nutrition Facts : Calories 397 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium

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