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Pumpkin risotto

How to Cook Recipes Pumpkin risotto using 10 ingredients and 7 steps


Pumpkin risotto - This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven. But with a few big stirs, it miraculously transforms into a luxurious, CREAMY risotto with a magnificent colour. Stir in the pumpkin and mushrooms. Cook, stirring often until the liquid is almost all absorbed. Stir the butter into the risotto, and season well with salt and pepper.

Pumpkin risotto

While this pumpkin vegan risotto would definitely be a good choice for date night, it's also great for a quiet night in with friends!

Creamy Vegan Pumpkin Risotto. by Chocolate Covered Katie.

You can have Pumpkin risotto using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients make Pumpkin risotto

  1. Prepare 1 Pumpkin.
  2. It's 8 bacon slices of.
  3. It's 300 g risotto rice of.
  4. Prepare 1 Leek.
  5. You need 1 Onion.
  6. You need 1 Clove Garlic.
  7. Prepare 1 Bouquet Garni Chicken stock &.
  8. It's Parmesan cheese.
  9. You need Sour cream Butter &.
  10. It's White wine.

Pumpkin risotto instructions

  1. Cut the pumpkin in thin slices and put it in the oven with olive oil, salt and pepper to roast for 25 minutes at 180°C. .
  2. Prepare your stock with the bouquet Garni, 1 chicken stock, the leek leaves, pepper seeds, cardamone, cilantro seeds and parsley.
  3. Put the onion, leek and garlic in a warm pan with butter and olive oil. Let it go translucide. .
  4. Add the rice and let it get warm a little bit. Add a glass of wine and let it reduce. .
  5. Then add the stock, a full spoon at the time until the liquid reduce. Stir continously for 20 minutes until you get the proper consistancy. .
  6. Put the pumpkin out of the oven. Mash it with a bit of cream and add to the risotto with a nub of butter and the parmesan cheese. Add salt & Pepper generously.
  7. Dress you risotto with one slice of pumpkin, your bacon, more parmesan and few lives of parsley..

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