Pumpkin Risotto Recipe by Cooking Boss Kitchen
Cooking Instructions 1 Start by preparing the pumpkin: remove the skin, seeds, and stringy parts. Cut the flesh into small cubes. 2 Finely chop the onion and sauté it in a saucepan with 1 tablespoon extra virgin olive oil until soft. 3 When the onion is golden, add the pumpkin. Stir and cook for about 15 minutes. 4 Stir occasionally, adding a little vegetable broth as needed. 5 When the pumpkin is almost soft, add the rice, white wine, and a pinch of salt. 6 Continue cooking the risotto, adding a ladle of hot broth at a time, only adding more when the previous amount has been absorbed. 7 When the rice is almost cooked, about 15 minutes, remove the pan from the heat and add the cold butter and grated Parmesan cheese. 8 Stir vigorously and let the risotto rest, covered, for 5 minutes. 9 Serve the risotto hot on a flat plate, tapping the bottom to spread it evenly, and finish with freshly ground black pepper. 1 Start by preparing the pumpkin: remove the skin, seeds, and stringy parts. Cut the flesh into small cubes. 1 Start by preparing the pumpkin: remove the skin, seeds, and stringy parts. Cut the flesh into small cubes. 2 Finely chop the onion and sauté it in a saucepan with 1 tablespoon extra virgin olive oil until soft. 2 Finely chop the onion and sauté it in a saucepan with 1 tablespoon extra virgin olive oil until soft. 3 When the onion is golden, add the pumpkin. Stir and cook for about 15 minutes. 3 When the onion is golden, add the pumpkin. Stir and cook for about 15 minutes. 4 Stir occasionally, adding a little vegetable broth as needed. 4 Stir occasionally, adding a little vegetable broth as needed. 5 When the pumpkin is almost soft, add the rice, white wine, and a pinch of salt. 5 When the pumpkin is almost soft, add the rice, white wine, and a pinch of salt. 6 Continue cooking the risotto, adding a ladle of hot broth at a time, only adding more when the previous amount has been absorbed. 6 Continue cooking the risotto, adding a ladle of hot broth at a time, only adding more when the previous amount has been absorbed. 7 When the rice is almost cooked, about 15 minutes, remove the pan from the heat and add the cold butter and grated Parmesan cheese. 7 When the rice is almost cooked, about 15 minutes, remove the pan from the heat and add the cold butter and grated Parmesan cheese. 8 Stir vigorously and let the risotto rest, covered, for 5 minutes. 8 Stir vigorously and let the risotto rest, covered, for 5 minutes. 9 Serve the risotto hot on a flat plate, tapping the bottom to spread it evenly, and finish with freshly ground black pepper. 9 Serve the risotto hot on a flat plate, tapping the bottom to spread it evenly, and finish with freshly ground black pepper. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Syrup For Pancakes n Waffles Eggs Benedict Mi Gringo Breakfast Burrito Mother's Day Ribs 2024 Rib Rub 2024 Strawberry Syrup For Pancakes n Waffles Eggs Benedict Mi Gringo Breakfast Burrito Mother's Day Ribs 2024 Rib Rub 2024 No Bake Mini Cheese Cupcakes Korean BBQ Beef Urad Dal ki curd pakodi chat Custard puffs Healthy Tasty Moringa Leaves Powder Coconut Burfi Cooked veggies with eggs and cheese Besan Burfi Cake/Besan Milk Cake Rib Rub 2024 Mother's Day Ribs 2024 No Bake Mini Cheese Cupcakes Korean BBQ Beef Urad Dal ki curd pakodi chat Custard puffs Healthy Tasty Moringa Leaves Powder Coconut Burfi Cooked veggies with eggs and cheese Besan Burfi Cake/Besan Milk Cake Rib Rub 2024 Mother's Day Ribs 2024