Risottowithpumpkin Recipes

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PUMPKIN RISOTTO



Pumpkin risotto image

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

15 g butter
1 tablespoon olive oil
1 onion
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (I use butternut)
3 -4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
salt
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)

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.

CREAMY BAKED PUMPKIN RISOTTO



Creamy Baked Pumpkin Risotto image

Provided by Aida Mollenkamp

Categories     side-dish

Time 37m

Yield 6 servings

Number Of Ingredients 9

5 cups low-sodium chicken or vegetable broth
2 cups arborio rice
2 cups pumpkin or butternut squash, small dice
1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
1/2 medium yellow onion, minced
1/2 cup finely chopped fresh basil
1/4 cup finely grated parmesan cheese
2 tablespoons mascarpone cheese
2 tablespoons olive oil

Steps:

  • Heat oven to 400 degrees F and arrange a rack in the middle.
  • Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine. Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.
  • Remove from oven, stir in remaining ingredients, season to taste and serve.

Nutrition Facts : Calories 269 calorie, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 12 milligrams, Sodium 253 milligrams, Carbohydrate 36 grams, Fiber 2.5 grams, Protein 9 grams, Sugar 3 grams

ROAST PUMPKIN AND FETA RISOTTO



Roast Pumpkin and Feta Risotto image

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

3 ¼ cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
½ teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice

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



Pumpkin Risotto image

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

1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup dry white wine
About 6 cups of hot chicken stock or vegetable stock
1 butternut squash, one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and Sauteed in a little oil and butter until tender
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces

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.

AWESOME CHICKEN & PUMPKIN RISOTTO



Awesome Chicken & Pumpkin Risotto image

Make and share this Awesome Chicken & Pumpkin Risotto recipe from Food.com.

Provided by Baz231

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups arborio rice
4 cups chicken stock, hot
1 cup white wine
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 medium onion, finely chopped
2 chicken breasts (Approx. 500g)
2 cups pumpkin, chopped into 1 - 2cm cubes, depending on preference
1/2 cup parmesan cheese, grated

Steps:

  • Bake the pumpkin pieces in a 180C oven for 15 minutes and put aside.
  • Cook the chicken breasts (barbecue, grill, fry pan, poach, oven) until just cooked through and put aside. After chicken has cooled a little, cut into 1 - 2 cm cubes depending on preference. (Alternatively, you can cut into cubes first and then stir-fry).
  • While doing steps 1 and 2, put the oil in a large saucepan on medium/hot and when heated, put the onions and garlic in and cook until onions begin to get soft - about 5 minutes.
  • Add the rice and stir until the grains start to swell and burst then reduce heat to low and add the cup of white wine.
  • Stir over low heat until the liquid has been absorbed.
  • Add, say, half a cup of the hot stock and keep stirring while the rice absorbs it.
  • Keep adding stock in this way, stirring constantly.
  • Just as the final liquid is being absorbed and rice is cooked (about 20 - 25 minutes), add the cooked cubed chicken and pumpkin and gently stir.
  • Remove from heat, stir in grated parmesan cheese, (add freshly ground black pepper if you like) and serve.

PUMPKIN RISOTTO



Pumpkin Risotto image

Provided by Marian Burros

Categories     quick, project, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

4 to 5 cups no-salt-added chicken or vegetable stock or broth
1 teaspoon olive oil
3/4 pound onion, finely chopped
1 large clove garlic, minced
1 cup arborio rice
1/2 cup dry white wine
1/8 teaspoon nutmeg
1 cup solid-pack canned pumpkin puree
6 tablespoons coarsely grated Parmigiano Reggiano
1/8 teaspoon salt
Freshly ground black pepper to taste

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



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

RISOTTO WITH PUMPKIN



Risotto With Pumpkin image

Provided by Florence Fabricant

Categories     dinner, appetizer, main course, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Generous pinch of saffron
5 cups boiling chicken stock
3 tablespoons olive oil
2 cloves garlic, minced
2 cups pumpkin, in 1/2-inch dice
1 1/2 cups arborio rice
1 tablespoon butter
Salt and freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Place the saffron in a small dish, add a little of the chicken stock and allow to steep for a few minutes.
  • Heat the oil in a heavy saucepan. Add the garlic, saute briefly then stir in the pumpkin. When the pumpkin is coated with oil, stir in the rice. Add the saffron. Stir.
  • Stirring constantly, begin adding the remaining stock, about one-half cup at a time, adding additional stock as each portion is absorbed by the rice.
  • After about 20 minutes, when all the stock has been added, the rice should be just tender and the pumpkin should be quite soft. Don't worry if some of the pumpkin has disintegrated.
  • Stir in the butter, season to taste with salt and pepper and stir in a couple of tablespoons of Parmesan cheese. Serve at once with remaining Parmesan cheese on the side.

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