PUMPKIN AND GOAT CHEESE RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
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.
CHEESY PUMPKIN RISOTTO
I had pumpkin risotto as a side dish at a local restaurant. It was delicious, so I inquired about its ingredients and preparation and was able to devise my own recipe based on the hints from the restaurant.
Provided by Christine in Virginia
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium-high heat. Saute sweet onion in melted butter until soft and translucent, 5 to 7 minutes; add rice and continue to cook, stirring frequently, until fragrant, about 2 minutes more.
- Pour Sauvignon Blanc over the rice mixture; cook, stirring frequently, until the rice has absorbed the wine, 5 to 7 minutes.
- Stir 1 cup chicken broth into the rice mixture; cook, stirring frequently, until the broth is absorbed, 5 to 7 minutes. Continue with remaining broth, 1 cup at a time.
- Remove saucepan from heat to add pumpkin puree, Gruyere cheese, Parmesan cheese, nutmeg, and cayenne pepper into the rice mixture, stirring until the cheese is melted and the mixture is smooth.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 28.6 g, Cholesterol 26.3 mg, Fat 8.2 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 4.8 g, Sodium 799.9 mg, Sugar 2.8 g
PUMPKIN RISOTTO
My ultimate comfort food. I make this so often I don't need a recipe but here it is for everybody else. Enjoy!
Provided by dale7793
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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!
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
Provided by Marian Burros
Categories quick, project, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat the stock to a simmer, and continue simmering it while preparing the recipe.
- Heat the nonstick pot until it is very hot. Reduce heat to medium high, and add oil.
- Saute onion and garlic until onion begins to soften.
- Stir in rice to coat well; add wine, and cook until wine has evaporated.
- Add 1 cup of the stock with the nutmeg to the rice; reduce heat so that mixture simmers. Stir often, cooking until most of the liquid has been absorbed by the rice. Repeat with another cup of stock, and continue stirring, adding stock until the rice is almost tender but still has some bite to it.
- Stir in the pumpkin, cheese, salt and pepper, and stir until mixture is hot.
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
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.
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- Add pumpkin or squash and onion, season with salt, white pepper and nutmeg, and cook partially covered for about 10 minutes until tender
- Add 1 1/2 cups white wine and allow it to evaporate completely into squash; purée with immersion blender and remove from heat
- Heat the remaining 2 tablespoons EVOO in a round-bottomed pan or a risotto pot over medium-high heat and warm the stock in a small pot over low heat
PUMPKIN RISOTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Author CookiemunsterServings 6Calories 489 per serving
- In a large saucepan, heat 3 Tbsp. butter over medium heat. Add onion and cook until translucent, 3 to 4 minutes. Add rice, fresh pumpkin and nutmeg. Stir for about a minute, making sure all rice is coated in butter. Add 1 cup chicken broth, stirring well; reduce heat to low. Once broth is incorporated, add 1/2 cup more broth, stirring constantly. Continue to add broth in 1/2 cup increments as rice absorbs liquid, until rice is cooked. Rice will take about 25 minutes to cook and should be creamy but al dente when done.
- Remove risotto from heat and stir in remaining 2 Tbsp. butter, Parmesan, sage, salt and pepper. Let rest a few minutes before serving.
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PUMPKIN RISOTTO RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (257)Category MainCuisine ItalianTotal Time 1 hr 20 mins
- Preheat the oven to 220°C, fan 200°C, gas 7. Remove the seeds and fibres from the pumpkin or squash, cutting the flesh (with skin) into large chunks. Place, skin-side down, on a baking tray. Season with sea salt and black pepper and scatter over the herbs and garlic. Pour over 3 tablespoons of the olive oil and rub into the flesh. Cover with foil and bake the pumpkin for 50 minutes or until it is soft and shrivelled and has begun to brown at the edges. Allow to cool enough to handle. Scrape the flesh from the skin, then discard the skin.
- Meanwhile, heat the stock in a large pan, and keep on a low heat, covered. Melt 75g of the butter and the remaining 2 tablespoons of olive oil in a large pan. Gently fry the onion for 15 minutes or until soft. Add the rice and stir until the grains become coated with butter. Add the vermouth and stir until it has been absorbed. Add two ladlefuls of hot stock, or just enough to cover the rice, and simmer, stirring, until the rice has absorbed nearly all the liquid. Continue to add more stock as the previous addition is absorbed.
- After 20 minutes, nearly all the stock will have been absorbed by the rice; each grain will have a creamy coating, but will remain al dente. Add the remaining butter, in small pieces, the roasted pumpkin and Parmesan, being careful not to over-stir. Serve immediately. Recipe taken from River Cafe 30 by Ruth Rogers, Rose Gray, Joseph Trivelli and Sian Wyn Owen (Ebury Press, £28). Available from 5 October
EASY PUMPKIN RISOTTO RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine ItalianCategory MainsServings 4Total Time 5 hrs 15 mins
- Preheat slow cooker on high setting for 5 minutes. Add butter, spring onion and barley. Cut pumpkin into 1cm cubes. Add to cooker with thyme and stock cube. Stir in 3 1/2 cups boiling water. Cover with lid. Cook for 2 1/2 hours, (or reduce setting to low and cook for 5 hours) until barley and pumpkin are tender.
- Stir in cream and half the parmesan until combined. Fold through spinach, re-cover with lid, and cook for a further 15 minutes or until wilted.
- Spoon into serving bowls and top with toasted pine nuts, remaining parmesan and fried sage leaves (see tip).
PUMPKIN RISOTTO RECIPE - CHARLIE PALMER | FOOD & WINE
From foodandwine.com
5/5 (1)Servings 6
- Heat the oil in a nonreactive medium saucepan. Add the pumpkin and half of the onions and cook over moderately high heat, stirring frequently, until the pumpkin is just tender, about 7 minutes. Stir in the wine, nutmeg, white pepper and salt and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Remove from the heat and let cool slightly.
- In a medium saucepan, bring the Vegetable Stock for Risotto to a boil over moderate heat. Reduce the heat to low and keep the stock hot.
- In a nonreactive medium saucepan, heat 2 1/2 tablespoons of the butter until it begins to sizzle. Add the rice and the remaining onions and cook over moderately high heat, stirring with a wooden spoon, until the onions are translucent, about 7 minutes. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
PUMPKIN RISOTTO - CAROLINE'S COOKING
From carolinescooking.com
5/5 (9)Total Time 50 minsCategory Main CourseCalories 556 per serving
- Peel and de-seed the pumpkin/squash, if not already prepared. Cut into a relatively small dice. Peel and dice the onion and garlic.
- Warm the oil and butter in a medium pan over a medium heat then add the onion. Cook for around 5 minutes until the onion softens, but make sure it doesn't brown (reduce heat or add a little more butter, if needed).
- Add the garlic and pumpkin/squash and cook a few more minutes until it all softens (around another 5, but depends on the kind of squash/pumpkin and size of pieces). Often this works best by covering the pan with a lid to let the vegetables sweat. Mash the pumpkin/squash so that it's a rough puree.
- Add the rice and cook for a minute or two then add enough stock to cover the rice. Keep adding a little more stock (around 1/2 to 1 cup at a time) as the previous amount is absorbed, stirring now and then so that it doesn't stick. Typically, it doesn't need stirred much to start but more towards the end.
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From thecozyapron.com
Reviews 18Category EntreeCuisine Italian-AmericanTotal Time 1 hr 5 mins
- Preheat the oven to 400 degrees, line a baking sheet with foil, and drizzle it with a little olive oil.
- In a medium bowl, toss together the cubed pumpkin and the apples with the pumpkin pie spice, a couple of good pinches of salt and pepper, the honey and 2 tablespoon of the olive oil, and turn them out onto the foil-lined baking sheet in a single layer.
- Place these into the oven to roast for about 25-30 minutes until golden brown, stirring them a bit about halfway through the roasting to prevent them from burning on the bottom (don’t worry if the apples begin to break down); set aside once roasted.
- While the pumpkin and apples roast, begin the risotto: place a large, heavy-bottom pan (which is a couple of inches deep) over medium/medium-high heat, and once hot, add in the crumbled sweet Italian sausage, and brown it for a few minutes until cooked through. Set this aside on a plate.
PUMPKIN RISOTTO - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (5)Total Time 1 hr 5 minsCategory Main CourseCalories 211 per serving
- Heat oil in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook, stirring until the rice grains start to get translucent in spots, about 2 minutes.
- Stir in wine and cook, stirring often until the wine has mostly evaporated, 2 to 3 minutes. Stir in broth, nutmeg, salt and pepper, increase heat to high and bring to a boil. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, 30 minutes.
- Stir in pumpkin, sage and cinnamon and cook, stirring often until the mixture is thickened and the rice is tender, 10 to 15 minutes. Remove from heat, stir in 3/4 cup Romano cheese, cover and let sit 5 minutes off the heat to thicken further. Serve sprinkled with the remaining 1/4 cup cheese, more freshly ground pepper and sage leaves for garnish.
EASY PUMPKIN RISOTTO - FOOD WINE AND LOVE
From foodwineandlove.com
Cuisine MediterraneanTotal Time 45 minsServings 6Calories 210 per serving
- Preheat your oven to 425. In a Dutch Oven or ovenproof saucepan, saute your garlic and onion in the olive oil until tender (3-4 minutes). Then stir in the rice to saute or toast it.
- Next, stir in the wine and allow it to be absorbed by the rice. Then stir in four cups of the chicken stock to cover the rice. Once the liquid has been fully absorbed you can stir in the pumpkin, seasonings, and another cup of broth. Cover this and then bring this to a boil.
- Carefully transfer the Dutch Oven (or saucepan) to the oven. Bake this for 15-20 minutes or until most of the liquid has been absorbed. Then remove from the oven and add the remaining broth, the Parmesan cheese and any additional seasonings. Serve this risotto. immediately
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