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.
CREAMY BAKED PUMPKIN RISOTTO
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
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
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.
AWESOME CHICKEN & PUMPKIN RISOTTO
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
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
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
RISOTTO WITH PUMPKIN
Provided by Florence Fabricant
Categories dinner, appetizer, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
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.
More about "risottowithpumpkin recipes"
PUMPKIN RISOTTO ITALIAN RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (4)Total Time 45 minsCategory Risotto RecipesCalories 159 per serving
- Cut the onion and place it in a stainless steel pan with the oil and half the butter. Let it sautè over low heat for about 5 minutes.
- When the pumpkin has absorbed almost all of the broth and you see that the onion and pumpkin have become a cream, add the rice.
PUMPKIN RISOTTO | ITALY MAGAZINE
From italymagazine.com
Category Piatto Unico, Primo
PUMPKIN RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
PUMPKIN RISOTTO | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
RISOTTO WITH PUMPKIN RECIPE - COUNTRY LIVING
From countryliving.com
RISOTTO RECIPE WITH PUMPKIN AND SAGE | ONE INGREDIENT CHEF
From oneingredientchef.com
PUMPKIN RISOTTO RECIPE - COOKING LSL
From cookinglsl.com
RISOTTO WITH PUMPKIN, BALSAMIC VINEGAR OF MODENA IGP AND …
From italymagazine.com
EASY PUMPKIN RISOTTO RECIPES MADE FROM SCRATCH
From pumpkinlicious.com
SAVORY PUMPKIN SPICED RISOTTO - BREEZY BAKES
From breezybakes.com
CREAMY BAKED PUMPKIN RISOTTO | RECIPETIN EATS
From recipetineats.com
CHEF GORDON RAMSAY'S PUMPKIN AND PANCETTA RISOTTO RECIPE
From cdkitchen.com
PUMPKIN RISOTTO {SUPER CREAMY & COMFORTING} - ITALIAN RECIPE BOOK
From italianrecipebook.com
Servings 4Category Risotto
HOW TO MAKE DELICIOUS, EASY PUMPKIN AND MUSHROOM RISOTTO …
From lavenderandmacarons.com
HALLOWEEN | RECIPES | GORDON RAMSAY RESTAURANTS
From gordonramsayrestaurants.com
CREAMY PUMPKIN RISOTTO - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
SLOW COOKER PUMPKIN RISOTTO RECIPE - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
RISOTTO WITH PUMPKIN, PARMIGIANO AND BALSAMIC VINEGAR
From everybodylovesitalian.com
EASY NO-STIR PUMPKIN RISOTTO {VEGETARIAN + EASILY VEGAN!} | PWWB
From playswellwithbutter.com
RISOTTO WITH PUMPKIN AND ROSEMARY - SPECIAL FOOD - FIRST COURSE
From boileddinner.com
PUMPKIN RISOTTO IN EDIBLE PARMESAN BOWLS - THE CHUNKY CHEF
From thechunkychef.com
PUMPKIN RISOTTO - CAROLINE'S COOKING
From carolinescooking.com
PUMPKIN RISOTTO RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN RISOTTO (NO STIRRING NEEDED!} - FEELGOODFOODIE
From feelgoodfoodie.net
EASY RISOTTO: NON-STIR WITH PUMPKIN - DIVINA CUCINA
From divinacucina.com
EASY PUMPKIN RISOTTO - FOOD WINE AND LOVE
From foodwineandlove.com
PUMPKIN AND SEAFOOD RISOTTO | RICARDO
From ricardocuisine.com
PUMPKIN RISOTTO | THE GIRL LOVES TO EAT
From thegirllovestoeat.com
MISO PUMPKIN RISOTTO WITH CRISPY SAGE - MINIMALIST BAKER RECIPES
From minimalistbaker.com
PUMPKIN RISOTTO FOR BEGINNERS - LA CUCINA ITALIANA
From lacucinaitaliana.com
PUMPKIN RISOTTO - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
RECIPE: PUMPKIN RISOTTO FOR CHILDREN
From mymodernparents.com
PUMPKIN RISOTTO RECIPE | KITCHN
From thekitchn.com
VEGETARIAN RECIPES AROUND THE WORLD - PUMPKIN AND APPLE RISOTTO
From ivu.org
PUMPKIN RISOTTO - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
PUMPKIN RISOTTO RECIPE - CHARLIE PALMER | FOOD & WINE
From foodandwine.com
RISOTTO WITH PUMPKIN - ITALY HERITAGE
From italyheritage.com
EASY PUMPKIN RISOTTO WITH SAGE - NOT ENOUGH CINNAMON
From notenoughcinnamon.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