Pumpkin Risotto Con La Zucca Recipes
PUMPKIN RISOTTO CON LA ZUCCA
Provided by Mark Bittman
Categories main course, side dish
Time 1h
Yield 4 to 6 servings.
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil and add the pumpkin; boil until soft, 15-20 minutes. Drain the pumpkin and purée until smooth in a blender or food processor.
- Put 2 tablespoons butter or oil in a large, deep skillet over medium heat. When hot, add the onions and cook until they soften, about 5 minutes. Add the garlic, nutmeg and herbs, and continue cooking another minute or so; do not brown.
- Add 2 tablespoons butter or oil; raise the heat to medium-high and add the rice. Cook, stirring occasionally, until it is glossy and coated, 2 to 3 minutes. Sprinkle with salt and pepper; stir in the wine and let most of it bubble away.
- Begin adding the pumpkin purée and stock alternately, 1/2 cup or so at a time, stirring after each addition. When the liquid is just about evaporated, add more; the consistency should not be soupy or dry. Stir frequently.
- Taste the rice about 20 minutes after you add it. You want it to be tender but still have some crunch; this can take up to 30 minutes. When the rice is done, turn off the heat and stir in the remaining butter or oil and Parmesan; taste and adjust the seasoning. Heat a dry skillet and add the nuts; toast until fragrant. Sprinkle the risotto with toasted nuts and more freshly grated Parmesan; serve.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 825 milligrams, Sugar 6 grams, TransFat 0 grams
RISOTTO CON ZUCCA
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a roasting pan, place butternut squash cubes, sprinkle nutmeg, salt, pepper and olive oil over the cubes and roast in a 375 degree oven for 30 minutes or until tender. Place the roasted squash in a food processor and puree.
- Follow the basic risotto recipe, and when beginning to add the vegetable stock to the risotto, add the butternut squash puree, stirring continuously with a wooden spoon. When the risotto is cooked al dente, add the butter, chopped Italian parsley and Parmesan cheese, continue stirring until a creamy consistency appears, serve on a platter or in individual bowls.
ORZOTTO CON ZUCCA (BARLEY & PUMPKIN RISOTTO)
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded meat. I often use butternut squash instead of pumpkin as it's more widely available here.
Provided by -Sylvie-
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes.
- Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour.
- Put the cooked pumpkin together with the butter into a blender and process to a puree.
- Season to taste with salt and pepper.
- Add the puree to the barley and season again with salt and pepper.
- Just before serving mix the parmesan into the 'risotto'.
- Serve hot with fresh crusty bread.
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