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.
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.
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
GARLICKY PUMPKIN RISOTTO
Rich, creamy and delicious - this pumpkin risotto is a great dinner party dish from Ursula Ferrigno
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h30m
Number Of Ingredients 17
Steps:
- Make the pesto. Pulse the basil, garlic and pine nuts in a food processor to a coarse paste, adding enough olive oil to produce a loose-textured purée. Pour into a bowl and fold in the parmesan.
- Blanch remaining garlic in boiling water for 3 mins, until slightly softened. Drain, return to the pan with 200ml/7fl oz of the chicken stock and half the butter. Simmer for about 15 mins until the garlic is soft and coated in the syrupy stock. Remove from the heat. You can do this up to 4 hrs in advance.
- Heat oven to 200C/fan 180C/gas 6. Toss the pumpkin cubes with the olive oil in a roasting tin, and roast for 10-15 mins until the flesh is just tender.
- Make the crispy shallots. Dust them in the flour and shake off excess. Heat 2cm oil in a large pan and fry until light golden brown. Drain and keep warm.
- Sweat the onion in the remaining butter in a large shallow pan until soft, about 5 mins. Tip in the rice, raise the heat and toast until translucent. Lower the heat and add the remaining stock a ladleful at a time, stirring well until the stock is completely absorbed before you add the next ladleful.
- Once the rice is al dente, fold in the 2 cheeses, garlic cloves and pumpkin and cook for 2 mins. Serve with a drizzle of pesto and the shallots on top.
Nutrition Facts : Calories 696 calories, Fat 40 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.24 milligram of sodium
PUMPKIN RISOTTO
Pumpkin risotto is smooth, comforting and delicious. A fantastic autumnal meal!
Provided by Caroline's Cooking
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- 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.
- Once the rice is cooked and the stock has been absorbed, stir through the parmesan, nutmeg and pepper. Adjust seasoning to taste. Serve topped with a drizzle of aged balsamic and a few shaves of parmesan.
Nutrition Facts : Calories 556 kcal, Carbohydrate 94 g, Protein 16 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 236 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
APPLE-PUMPKIN RISOTTO WITH CARAMELIZED ONIONS (VEGAN)
This is a hearty, comforting, autumn delight from BUST magazine's new column, "Nickel and Dined" by Isa Chandra Moskowitz, where she presents cheap, fancy, healthy, vegan recipes. Whatever you do, do not omit the caramelized onions. They really pull together all the other flavors. This recipe takes time to make, but it's actually quite easy to throw together, especially if you have all the fruits and vegetables chopped and ready to go before you begin (or recruit a sous chef for that job). Trust me...it's well worth the wait.
Provided by Prose
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees, then prepare the pumpkin. Hack it in half and remove the seeds and stringy bits with a spoon (Tip; clean the seeds, drizzle them with olive oil, and bake at 350 degrees fro 15 minutes for a delectable snack.) Place pumpkin face down on a lightly oiled baking sheet. Bake for about 35 minutes or until easily pierced with a fork. Remove, let cool, then peel or slice off the skin and chop into bite-size pieces.
- While the pumpkin is baking, prepare the caramelized onions. Preheat a heavy-bottomed skillet over low heat. Add 1 tablespoon olive oil and the 2 sliced onions, and toss to coat. Cover and cook for 20 minutes, leaving a little gap for steam to escape. Stir occasionally. Onions should turn a mellow amber color. Remove cover and turn heat up to medium. Stir often for 10 more minutes or until nice and dark.
- Start the risotto right after beginning the onions. Have broth warming on the stove before you begin. Preheat a heavy-bottomed pot over medium heat. Saute the onion, garlic, ginger, and red pepper flakes in the oil for about 7 minutes, stirring often. Add the rice, and stir to coat. Add wine, apples, and 1 cup broth. Stir until most of the broth is absorbed. Repeat this step, adding 1 cup of broth at a time, stirring occasionally, until you have 1 cup left. It should take about 45 minutes. Add the pumpkin (it should be ready by this point) and the last cup of broth and stir. When most of the liquid has been absorbed, add the nutmeg and cinnamon. Also add salt and pepper, to taste, if desired. Cook for 10 more minutes, stirring occasionally. Let sit for 10 minutes, then serve in bowls and top with caramelized onions.
Nutrition Facts : Calories 362.8, Fat 7.5, SaturatedFat 1.2, Sodium 6.4, Carbohydrate 68.1, Fiber 4.7, Sugar 10.7, Protein 6.3
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 WITH BACON
This pumpkin & bacon risotto is comfort food at it's best. An easy to make meal that's full of flavour the whole family will love.
Provided by Helen
Categories Main Course
Yield 4 people
Number Of Ingredients 11
Steps:
- Chop the pumpkin into 2cm cubes and put it on an oven tray. Drizzle with olive oil and bake for 30 minutes on 180 degrees celsius.
- While the pumpkin is roasting, make the risotto. In a large frying pan add oil, bacon, onion and garlic. Gently sauté over medium-high heat until the onions are cooked but not coloured.
- Add rice and cook for a further 2 minutes while stirring constantly until rice grains become glossy and lightly toasted. The rice might stick a little to the bottom of the pan and that's fine, just use a wooden spoon to unstick them as much as possible.
- Turn the heat down to low-medium so that when liquid is added it is still gently bubbling. Add 1 cup of the chicken stock, stir to mix together and let simmer until it almost fully absorbed - approximately 5 minutes. Stir, then add remaining stock, 1 cup at a time. Repeat until the rice almost absorbs all liquid. You can constantly stir through this process if you prefer but I tend to take a shortcut and not do this, only when liquid is added.
- Add the baby spinach and mix through to wilt.
- Turn off the heat. Add the cream and parmesan cheese, mix together and let sit for about 2-5 minutes until mixture thickens.
- At this stage, the pumpkin should be caramelised on the edges and cooked through. Remove from oven and add into the risotto mixture and mix through.
- Serve hot with chopped parsley on top and a fresh leafy green side salad.
PUMPKIN RISOTTO
Wow! This is an impressive side dish. Pumpkin, at the holidays, tends to be thought of as a dessert. But not in this recipe. The risotto is rich and savory. Toasting the rice in a garlic/onion/butter mixture brings out a nuttiness, but also adds a creamy, buttery flavor. The pumpkin is savory and the perfect complement to the...
Provided by Carol White
Categories Rice Sides
Time 45m
Number Of Ingredients 10
Steps:
- 1. Gather and prep ingredients.
- 2. Heat the chicken broth in a medium pan and keep it simmering until needed.
- 3. In medium-large heavy pan over medium heat, add olive oil and butter.
- 4. Once butter has melted, add onions and garlic. Sauté onions and garlic until translucent/tender.
- 5. Add rice, mixing it well to coat it about 1 - 2 minutes.
- 6. Continue stirring rice until glossy and onions and garlic start to brown.
- 7. Add white wine, raise the heat slightly and cook until the wine evaporates.
- 8. Then add one ladleful of hot broth, once the rice absorbed the broth then add again. Continue to stir constantly.
- 9. Then add pumpkin puree and more broth.
- 10. Stirring the rice with a wooden spoon to prevent it from sticking to the pan. Add a little more broth, and stir until rice dries out again. Continue stirring and adding liquid a little at a time. After about 20 minutes of cooking time taste rice and add salt and pepper to taste.
- 11. Continue cooking, stirring and adding the liquid until the rice is al dente or tender but still firm to the bite. The cooking process will take about 20 - 35 minutes, but be patient "good things come to those who wait."
- 12. Remove the risotto from the heat and stir in 1 tbsp of butter and add cheese; blend well. Taste again for seasoning. Allow the risotto to rest for about 2 - 3 minutes before serving. Then garnish with fresh herbs and serve.
More about "alices pumpkin risotto food"
PUMPKIN RISOTTO RECIPE - GOOP
From goop.com
Servings 6Category Dinner Recipes
- 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 medium saucepan, heat 2 tablespoons olive oil and the onion. Add the rice and cook over medium heat, stirring with a wooden spoon, until the onions are translucent, about 3 minutes. Add the wine and stir for another minute. Immediately stir in 1 cup of the hot stock and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.
- Reduce the heat to moderate and add 3 more cups of the hot stock, 1 cup at a time, stirring and cooking until each cup is almost absorbed before adding the next, about 15 minutes. Stir in the pumpkin purée. Continue adding the remaining 2 cups stock, 1 cup at a time, stirring and cooking as above, until the rice is tender, about 10 minutes longer. The risotto will be quite loose.
- Spoon the risotto into 6 warmed soup plates, sprinkle in Parmesan and pecans, and serve immediately.
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.
SAVORY PUMPKIN SPICED RISOTTO - BREEZY BAKES
From breezybakes.com
Servings 4-6Estimated Reading Time 4 minsCategory Side DishesTotal Time 1 hr
PUMPKIN RISOTTO - ITALY MAGAZINE
From italymagazine.com
Category Piatto Unico, Primo
EASY PUMPKIN RISOTTO RECIPES MADE FROM SCRATCH
From pumpkinlicious.com
Estimated Reading Time 4 mins
ROASTED PUMPKIN AND PEA RISOTTO - HEALTHY FOOD GUIDE
From healthyfood.com
4.7/5 Total Time 30 minsCategory MainsCalories 441 per serving
- 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin pieces on prepared tray. Drizzle with half the oil. Bake for 20 minutes or until pumpkin is just tender. Cover to keep warm. Set aside.
- 2 Meanwhile, add vegetable stock and 2 cups cold water to a large saucepan set over a high heat. Cover pan and bring to the boil. Reduce heat to low. Keep stock water at a simmer.
- 3 Heat remaining oil in a separate large saucepan set over a medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute or until well coated and slightly toasted.
- 4 Add 1/3 cup hot stock water to rice mixture. Stir until rice absorbs stock. Repeat process for about 20 minutes or until rice is tender and creamy, reserving remaining 1/3 cup of stock water.
PUMPKIN RISOTTO RECIPE | HELLO LITTLE HOME
From hellolittlehome.com
5/5 (2)Total Time 40 minsCategory Main CourseCalories 570 per serving
- Place cubed pumpkin on large baking sheet. Drizzle with 1 tablespoon olive oil and season to taste with salt; toss to coat.
- Roast pumpkin for 15 minutes. Flip, then roast for another 15 to 20 minutes, or until pumpkin is tender. Set aside.
- While pumpkin is roasting, combine broth and pumpkin puree in a medium saucepan. Bring to boil, then reduce heat to low. Keep pot partially covered.
PUMPKIN RISOTTO - BELGIAN FOODIE
From belgianfoodie.com
5/5 (2)Total Time 55 minsCategory Main DishCalories 474 per serving
- If preparing your own pumpkin puree, see instructions by following the link above in the list of ingredients.
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.
EASY LEMON RISOTTO - THIS ... - THIS CELEBRATED LIFE
From thiscelebratedlife.com
5/5 (1)Category DinnerCuisine ItalianTotal Time 35 mins
- Bring chicken stock to a boil, then reduce heat and let simmer. Heat butter and olive oil in a large saucepan over medium heat, then add shallot and garlic and let cook until translucent. I finally invested in this saucepan, and it makes such a huge difference!
- Add the rice to the shallot mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated.
- Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. (See notes below – this step is the secret to risotto!) Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper, thyme, cream cheese, and lemon juice and lemon zest. Serve sprinkled with green onion!
VEGAN PUMPKIN RISOTTO - QUICK MEALS - ZARDYPLANTS
From zardyplants.com
5/5 (4)Calories 198 per servingCategory Entree
- Add the onions to a preheated nonstick pot over medium high heat. If cooking oil-free, only add water or broth a tablespoon at a time, until the onion starts to stick or all the water has evaporated. Add the garlic after 3 minutes, when the onion has softened. Saute for another minute.
- Scrape the onion and garlic to the outer edges of the pot and add the dry rice to the center. Stir it around for 30 seconds to add more flavor, then dump in the broth and canned pumpkin.
- Bring to a boil, then turn down the heat to a medium simmer, cover, and let cook for 10 minutes or until rice is soft and the excess liquid has been absorbed. I highly recommend checking it every 5 minutes, though, as it cooks fairly quickly.
- When it’s done, I recommend using ALL the add-ins for tons of flavor--chopped fresh parsley, easy home vegan Parmesan (seriously it takes 2 minutes and you probably have all the ingredients already), a little creamy coconut milk or cashew cream, and some fresh lemon to brighten everything up.
PUMPKIN RISOTTO - THE COZY APRON
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.
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
RICH & CREAMY PUMPKIN RISOTTO - WENT HERE 8 THIS
From wenthere8this.com
Ratings 13Calories 266 per servingCategory Main Course
- Heat the butter in a dutch oven over medium heat. Add the crumbled bacon, shallot and garlic and saute until soft, about 2-3 minutes.
PUMPKIN AND SHRIMP RISOTTO RECIPE BY SALT CREEK GRILLE ...
From thedailymeal.com
2.5/5 (2)Total Time 30 minsServings 4Calories 733 per serving
- Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ½ cup.
- When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, cheese, and nutmeg. Reduce the heat to low.
- Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook until just cooked through, about 2 minutes per side. Season with salt and pepper. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired.
PUMPKIN RISOTTO RECIPE (RICETTA RISOTTO ALLA ZUCCA)
From linsfood.com
5/5 (21)Category Main Course or StarterCuisine ItalianCalories 375 per serving
- Place your stock, or water plus stockpots on high heat. Once it’s boiling, lower the heat down and leave it to simmer happily.
- About halfway through cooking the risotto, get a medium-large frying pan, and heat the butter up on medium heat.
RISOTTO WITH PUMPKIN AND BACON - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 45 minsCategory MainsCalories 375 per serving
- 2 In another pan, sauté onion and garlic in oil, add bacon and sauté (keep moving around the pan) until the fat runs.
- 3 Stir in the chopped pumpkin and arborio rice. Mix well until rice is coated in the oils and the pan is drying out. Add a couple of ladles full of hot stock and stir occasionally while the stock is absorbed.
- 4 Repeat the process until the rice is soft and creamy and the pumpkin tender. Don't slosh all the stock and water in at one go, as the rice needs the heat and stirring to release the starch that produces the distinctive creamy texture. Stir regularly, not constantly.
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Estimated Reading Time 6 mins
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From gourmandelle.com
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Estimated Reading Time 3 mins
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5/5 (11)Total Time 40 minsCategory Main DishesCalories 715 per serving
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