PUMPKIN RISOTTO
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
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
VEGAN PUMPKIN RISOTTO
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
For Halloween with my friends Siegfried and Roy, we decorated individual servings of the finished risotto by drizzling on reduced beet juice that looked like deep red blood! You could also reduce tomato juice for the same effect. Making risotto requires your full attention. Though the rice can be partially cooked in advance and cooled, the finishing process is so precise that the risotto cannot wait for your guests, but rather your guests have to wait for the risotto.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.
- Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.
- Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed.
- Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls.
PUMPKIN AND VEGETABLE RISOTTO
I was looking for a very vegetable-y risotto with lots of colour, and put this one together from several recipes. You can sear the capsicum under a hot grill or open flame for an added taste kick, and omit the cheese when serving to make meal vegan.
Provided by Bungy
Categories Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Put pumpkin on to steam before continuing (if not already cooked).
- Put stock on to boil in a medium saucepan, turn heat down to simmer when boiling.
- Fry onion in oil in a large saucepan until transparent, add capsicum, corn and carrot and fry another 3 minutes.
- Stir in rice and stir over heat for 1 minute.
- Add 1 cup of hot stock and black pepper, bring quickly to the boil.
- Simmer till stock is absorbed, then gradually add remainder of stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more. If desired, add wine after stock.
- Stir continuously until rice is tender but firm.
- Stir in remaining vegetables and herbs, and stir gently till heated through.
- Garnish with parmesan cheese and/or extra parsley.
Nutrition Facts : Calories 335.4, Fat 4.8, SaturatedFat 0.7, Sodium 556.2, Carbohydrate 67.7, Fiber 7.6, Sugar 13.2, Protein 9.4
RISOTTO WITH PUMPKIN, GINGER AND SAGE
Chef Peter Berley says, "I'm always looking for ways to cook pumpkin in the fall when Halloween is all around -- it always feels festive and comforting. If pumpkin season has passed, try using sweet potatoes or winter squash."
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees. In a bowl, toss the seeds, oil and salt together. Spread the seeds on a cookie sheet and toast in oven for 15 minutes. Cool until crisp. Set aside.
- In large sauté pan, heat the olive oil over medium heat and, when warm, add the leeks, pumpkin or squash, and ginger and sauté for 5 minutes.
- Meanwhile, heat the water or stock in a pot and season with salt and pepper if needed; keep warm over a low flame.
- In the sauté pan, stir in the sage and rice. Once the rice starts to become translucent, add the white wine and stir. Cook until the wine is all absorbed; then add the stock ladle by ladle, being sure the liquid is absorbed before adding the next ladle, and stirring frequently. Continue until the rice is al dente, about 20 to 25 minutes.
- Add the butter and cook, stirring with a wooden spoon, for 1 to 2 minutes, then stir in the cheese. Turn off the heat and let the risotto rest, uncovered, for 3 minutes before serving.
- Add sea salt and freshly ground pepper to taste. Serve sprinkled with parsley and toasted pumpkin seeds.
Nutrition Facts : @context http, Calories 701, UnsaturatedFat 21 grams, Carbohydrate 78 grams, Fat 34 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 10 grams, Sodium 1310 milligrams, Sugar 4 grams, TransFat 0 grams
ROAST PUMPKIN AND FETA RISOTTO
This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
Provided by MEL_JADE
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
- Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
- Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
- When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
- Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g
PUMPKIN RISOTTO
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
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
More about "pumpkin and vegetable risotto recipes"
BACON & ROAST PUMPKIN RISOTTO - BAKE PLAY SMILE
From bakeplaysmile.com
VEGAN PUMPKIN RISOTTO - KEEPING THE PEAS
From keepingthepeas.com
VEGAN PUMPKIN RISOTTO WITH CARAMELISED ONIONS
From recipesandplaces.com
PUMPKIN RISOTTO - COOKING CIRCLE
From cookingcircle.com
HAM AND PUMPKIN RISOTTO RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
PUMPKIN RISOTTO (NO STIRRING NEEDED!} - FEELGOODFOODIE
From feelgoodfoodie.net
CREAMY MIXED VEGETABLE RISOTTO RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
PUMPKIN RISOTTO - JAMES MARTIN CHEF
From jamesmartinchef.co.uk
VEGETABLE RISOTTO RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
ROASTED PUMPKIN AND SMOKED MAPLE VEGETABLE RISOTTO WITH
From more.ctv.ca
PUMPKIN AND SEAFOOD RISOTTO | RICARDO
From ricardocuisine.com
PUMPKIN RISOTTO - VEGETABLES
From vegetables.co.nz
RISOTTO WITH ROASTED PUMPKIN AND SAGE - ANNE TRAVEL FOODIE
From annetravelfoodie.com
VEGAN PUMPKIN RISOTTO - QUICK MEALS - ZARDYPLANTS
From zardyplants.com
CREAMY PUMPKIN RISOTTO (GLUTEN-FREE, VEGAN) - DISH BY DISH
From dishbydish.net
PUMPKIN RISOTTO WITH GOAT CHEESE - PLATINGS + PAIRINGS
From platingsandpairings.com
MISO PUMPKIN RISOTTO WITH CRISPY SAGE - MINIMALIST BAKER RECIPES
From minimalistbaker.com
PUMPKIN RISOTTO {SUPER CREAMY & COMFORTING} - ITALIAN …
From italianrecipebook.com
VEGAN PUMPKIN RISOTTO [INSTANT POT OR STOVE TOP]
From thishealthykitchen.com
CREAMY VEGAN PUMPKIN RISOTTO - MY DARLING VEGAN
From mydarlingvegan.com
TRADITIONAL PUMPKIN RISOTTO - THE PETITE COOK™
From thepetitecook.com
VEGAN PUMPKIN RISOTTO WITH SPINACH AND FRESH THYME
From lettucevegout.com
EASY NO-STIR PUMPKIN RISOTTO {VEGETARIAN + EASILY VEGAN!} | PWWB
From playswellwithbutter.com
HOW TO MAKE DELICIOUS, EASY PUMPKIN AND MUSHROOM RISOTTO …
From lavenderandmacarons.com
PUMPKIN RISOTTO RECIPE | SAPUTO CHEESE
From saputo.ca
PUMPKIN RISOTTO - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
PUMPKIN AND GORGONZOLA RISOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
CREAMY VEGETABLE VEGAN RISOTTO | MINIMALIST BAKER RECIPES
From minimalistbaker.com
BEST VEGETARIAN RISOTTO RECIPES - THE SPRUCE EATS
From thespruceeats.com
PUMPKIN RISOTTO - ANTONIO CARLUCCIO FOUNDATION
From antoniocarlucciofoundation.org
CREAMY ROAST PUMPKIN AND SAGE RISOTTO - UMAMI GIRL
From umamigirl.com
AUTUMN PUMPKIN RISOTTO RECIPE FROM GENNARO CONTALDO
From travelwithkat.com
EASY VEGAN PUMPKIN RISOTTO - THE FIERY VEGETARIAN
From thefieryvegetarian.com
PUMPKIN RISOTTO (VEGAN, GLUTEN-FREE) - STRENGTH AND SUNSHINE
From strengthandsunshine.com
PUMPKIN RISOTTO FOR BEGINNERS - LA CUCINA ITALIANA
From lacucinaitaliana.com
CHICKEN RISOTTO RECIPE (WITH VEGETABLES) - KYLEE COOKS
From kyleecooks.com
VEGETARIAN RECIPE: PUMPKIN RISOTTO - INSPIRED IN THE CITY
From inspiredinthecity.com
PUMPKIN AND SPINACH RISOTTO | RECIPE | PUMPKIN RISOTTO RECIPES, …
From pinterest.com.au
CREAMY PUMPKIN RISOTTO | DAIRY-FREE + VEGAN - FROM MY BOWL
From frommybowl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love