Hello everybody, it is me again, Bethany, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pumpkin and prosecco risotto. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pumpkin and Prosecco Risotto is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Pumpkin and Prosecco Risotto is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook pumpkin and prosecco risotto using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin and Prosecco Risotto:
- Prepare 40 g butter
- Take 1 onion
- Make ready 3 cloves garlic
- Get 300 g arborio rice
- Prepare 300 ml Prosecco or white
- Make ready 1 pint vegetable stock
- Get 1 medium or 2 small pumpkins (can use squash)
- Get 100 g parmesan
- Prepare 1 Ball of mozarella
- Take Few pinches of thyme or leaves of sage
- Make ready Small bag walnut pieces
- Make ready Tablespoon sugar
- Make ready Salt and pepper
- Take Cayenne pepper
Instructions to make Pumpkin and Prosecco Risotto:
- Peel, deseed and chop your pumpkin into chunks. Add to a baking tray and sprinkle with oil salt and pepper then put in the oven at 200c for 20-30 mins until starting to go crispy
- Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden.
- Add your rice and stir in for 1 minute then add your Prosecco and bring to boil. Allow it to simmer and reduce by half
- On a medium heat add a ladle of your vegetable stock until absorbed then add a ladle more, keep doing until all the liquid is absorbed. Keep taste checking the texture when you get towards the end of your liquid. Texture should be soft with a slight bite (you can always add more liquid if it’s not yet cooked)
- Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in.
- Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish
- To make candied walnuts toast them for 2 min in a dry pan on a medium heat, add a lump of remaining butter, tablespoon of sugar (used Demerara), 2 pinches of cayenne pepper and fry until sizzling and starting to caramelise. Sprinkle on top of your dish!
So that’s going to wrap this up for this special food pumpkin and prosecco risotto recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to pumpkin and prosecco risotto cooking. Go on get cooking!
