Pumpkin Lemon And Basil Risotto Recipes

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LEMON BASIL RISOTTO



Lemon Basil Risotto image

This Lemon Basil Risotto recipe is rich, creamy, and zingy! Perfect as an easy and healthy side dish or delicious and filling vegetarian main course.

Provided by Live Eat Learn

Categories     Healthy     Quick and Easy     Vegetarian     Pescatarian     Easy     Quick     Shellfish-Free     Full Meal     Gluten-Free     Egg-Free     Soy-Free     Spring     Summer     Fish-Free     Peanut-Free     Tree Nut-Free     Sugar-Free     Tomato-Free     Stove

Time 25m

Yield 4

Number Of Ingredients 13

1 tablespoon Olive Oil
1 White Onion
2 clove Garlic
3 stalk Celery
1 1/4 cup Arborio Rice
3/4 cup White Wine
4 1/4 cup Low-Sodium Vegetable Broth
1/2 cup Parmesan Cheese
2 tablespoon Butter
1 Lemon
2 tablespoon Fresh Basil
to taste Salt
to taste Ground Black Pepper

Steps:

  • Heat Olive Oil (1 tablespoon) over medium heat in a large pot. Add White Onion (1), Garlic (2 clove), and Celery (3 stalk), cooking until translucent and soft, about 5 minutes.
  • Add dry ricArborio Rice (1 1/4 cup) and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
  • Add wiWhite Wine (3/4 cup) to the pot and simmer until wine has completely reduced.
  • Slowly add the Low-Sodium Vegetable Broth (4 1/4 cup) to the pan, adding 1/2 cup at a time. Wait until broth has almost completely absorbed before adding another 1/2 cup. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth.
  • Stir in Fresh Basil (2 tablespoon), Lemon (1), Ground Black Pepper (to taste) zest and juice, and Butter (2 tablespoon). Taste and add Salt (to taste) and Parmesan Cheese (1/2 cup) to suit your liking. Serve immediately for optimal tastiness. Enjoy!

Nutrition Facts : Calories 105 calories, Fat 3.4 g, SaturatedFat 1.5 g, Protein 2.9 g, Carbohydrate 14.5 g, Fiber 0.8 g, Sugar 1.1 g, Sodium 78.1 mg, TransFat 0 g, Cholesterol 5.9 mg, UnsaturatedFat 1.4 g

PUMPKIN AND SHRIMP RISOTTO



Pumpkin and Shrimp Risotto image

Make and share this Pumpkin and Shrimp Risotto recipe from Food.com.

Provided by Broke Guy

Categories     Short Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 cups chicken broth
2 tablespoons extra-virgin olive oil, divided
2 medium shallots, finely chopped
2 cups arborio rice
1 cup sherry wine
1 cup canned pumpkin
1/2 cup parmigiano-reggiano cheese, grated
1/2 teaspoon ground nutmeg
1 lb jumbo shrimp, raw shelled deveined
1 pinch salt
1 pinch ground pepper
1 tablespoon chopped fresh parsley (optional)

Steps:

  • Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot.
  • Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat.
  • Add the shallots and cook, stirring frequently, until translucent (about 5 minutes).
  • Add the rice and stir well to coat.
  • Add the wine and stir until the liquid is absorbed.
  • Start to add the chicken broth, about 1/2 cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next 1/2 cup.
  • When all the broth has been added and absorbed (about 20 minutes), stir in the pumpkin, cheese and nutmeg. Reduce the heat to low.
  • Heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat.
  • Add the shrimp and cook until just cooked through (about 2 minutes per side). Season with salt and pepper.
  • Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.

Nutrition Facts : Calories 655.5, Fat 12.8, SaturatedFat 3.5, Cholesterol 150.2, Sodium 1750, Carbohydrate 89.4, Fiber 4.6, Sugar 3.4, Protein 31.6

PUMPKIN, LEMON AND BASIL RISOTTO



Pumpkin, Lemon and Basil Risotto image

This is one of my own creations, which came about when we had very few ingredients in the fridge and couldn't be bothered going shopping!

Provided by LilKiwiChicken

Categories     Rice

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups butternut pumpkin, seeded and diced into 1 centimetre square cubes (squash)
3 cups chicken stock (or you can use a good quality vegetable stock if you prefer)
1 cup dry white wine
9 saffron strands (optional)
1 dried bay leaf
3 tablespoons butter (you can use olive oil if you want to be healthier)
3 garlic cloves, chopped finely
1 large onion, chopped finely
2 medium lemons
300 g risotto rice
1/2 cup basil leaves, roughly torn
40 g parmesan cheese, grated

Steps:

  • Heat the oven until it has reached 200 degrees (Celsius).
  • Dice the pumpkin and place in the oven in a roasting dish. Roast until soft (but still holding its shape - it will need to be stirred into the risotto so you don't want it to turn to mush). This should take around 25-30 minutes.
  • Gently heat the chicken stock, wine, saffron strands and bay leaf in a saucepan until simmering.
  • In a large frypan heat the butter until melted and slightly bubbling. Add the garlic, onion and lemon zest and cook over a medium heat until the onion is soft and translucent. Don't allow it to burn.
  • Add the rice and stir to coat it in the mixture already in the pan for about 2 minutes.
  • Add the stock/wine mixture one ladleful at a time. Stir constantly and add more of the stock as the rice soaks it up. Keep doing this until the rice is cooked and the stock has been used.
  • Add the roast pumpkin and lemon juice, and stir until combined.
  • Then, add the chopped basil and stir through until just wilted.
  • Finally, top with ground black pepper and the grated parmesan and serve with crusty french bread (and maybe a salad).

DUCK AND PUMPKIN RISOTTO WITH SPICY PUMPKIN SEEDS



Duck and Pumpkin Risotto with Spicy Pumpkin Seeds image

This wonderful risotto is a perfect fall dish courtesy of Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 15

1 small sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
1 tablespoon olive oil
2 cups shredded Roast Duck, rendered duck fat reserved separately
1/4 cup chopped onions
2 cups Arborio or Carnaroli rice
1 tablespoon very finely chopped garlic
6 to 8 cups Brown Chicken Stock
1 1/2 teaspoons coarse salt
Freshly ground black pepper
1 tablespoon unsalted butter, room temperature
1/2 cup heavy cream
1/4 cup chopped fresh basil
1/2 cup freshly grated Parmesan cheese, plus more for garnish
1/2 cup %%component_recipe_title%%
Chopped chives, for garnish

Steps:

  • Preheat oven to 450 degrees. Place pumpkin on a rimmed baking sheet and roast until pumpkin is tender, 30 to 35 minutes, rotating baking sheet halfway through.
  • Heat oil in a large saucepan along with 2 tablespoons reserved duck fat over high heat. Add onions and cook, stirring, for 1 minute. Stir in rice and cook, stirring, for 1 minute; stir in pumpkin and garlic. Stir in 1 1/2 cups stock and season with salt and pepper; bring to a boil.
  • Reduce heat to medium and continue to cook, stirring. Add stock, 1 cup at a time, stirring until liquid is fully absorbed before each addition, until rice is al dente, 16 to 18 minutes.
  • Stir in shredded duck, butter, heavy cream, basil, and cheese; continue cooking until rice is tender and creamy, about 2 minutes more. Serve risotto immediately garnished with pumpkin seeds, chives, and more cheese, if desired.

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