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.
ROASTED PUMPKIN AND SPINACH RISOTTO
I found this in the "Super Food Ideas" magazine, we have had it several times and all love it. Cooking time is including roasting the pumpkin.
Provided by Christine75
Categories Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 220°C Arrange pumpkin, in a single layer, in a lightly greased roasting pan. Drizzle with 1 1/2 tablespoons oil. Season with salt and pepper and toss to coat. Roast for 20 to 25 minutes or until golden and tender.
- Meanwhile, heat remaining oil in a large saucepan over medium heat. Add bacon and onion. Cook, stirring, for 4 minutes or until onion is soft. Add garlic and rice. Cook, stirring, for 2 minutes.
- Add stock powder and boiling water. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring every 5 minutes. Remove lid and cook for a further 10 to 12 minutes or until rice has absorbed most of stock. Remove from heat. Stir in pumpkin, spinach and 3/4 cup cheese. Spoon into bowls. Top with cheese. Season with pepper and serve.
ROASTED PUMPKIN RISOTTO
Make and share this Roasted Pumpkin Risotto recipe from Food.com.
Provided by Mirj2338
Categories Short Grain Rice
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450° F.
- Carefully cut the kabocha in half and remove the seeds with a spoon.
- Season each half with salt and pepper before placing in the oven.
- Roast for 30-45 minutes on a baking sheet.
- When cooled, scoop out flesh and reserve.
- Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
- Saute the onion to soften (2-3 minutes).
- Add the Arborio rice and coat well with the oil while stirring.
- Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
- Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
- "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
- The risotto should be smooth and shiny.
- IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.
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
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.
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
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.
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