Pumpkin Risotto Recipe by Vivien Owabor
Pumpkin Risotto Cooking Instructions 1 hour 10 minutes 1 To make pumpkin risotto, first prepare the vegetable broth and keep it warm. 2 Heat the olive oil in a large pan. 3 OPTIONAL: Finely chop the onion and add it to the pan. 4 OPTIONAL: Sauté the onion over very low heat for about 10 minutes, until it becomes so soft it almost melts. Add a pinch of salt to help release its juices. 5 Next, clean the pumpkin: remove the skin and seeds. Slice it, then cut into cubes. 6 Add the pumpkin to the pan and cook for a few minutes, stirring to prevent sticking. 7 Begin adding a ladleful of hot broth, and continue adding more little by little until the pumpkin is cooked through and creamy, about 20 minutes. 8 OPTIONAL: Meanwhile, heat a separate pan and add the rice. Toast the rice dry, which helps the grains hold their shape during cooking. 9 OPTIONAL: Toast the rice over high heat, stirring often, until you can barely hold a handful for more than a few seconds. This takes 2-3 minutes. 10 OPTIONAL: Add the white wine and stir immediately to prevent sticking. 11 Once the wine has fully evaporated, add the rice to the pan with the pumpkin. Stir well and cook the rice, adding more hot broth as needed. 12 This will take about 15-20 minutes, depending on the rice. When the risotto reaches the right consistency, turn off the heat. Add the grated Parmesan and, if you like, the butter. 13 Add black pepper, oregano, and adjust the salt. Stir well to make the risotto creamy. 14 If you prefer a looser risotto, add another small ladle of broth. 15 Wait 1-2 minutes, plate the risotto, and serve. 1 To make pumpkin risotto, first prepare the vegetable broth and keep it warm. 1 To make pumpkin risotto, first prepare the vegetable broth and keep it warm. 2 Heat the olive oil in a large pan. 2 Heat the olive oil in a large pan. 3 OPTIONAL: Finely chop the onion and add it to the pan. 3 OPTIONAL: Finely chop the onion and add it to the pan. 4 OPTIONAL: Sauté the onion over very low heat for about 10 minutes, until it becomes so soft it almost melts. Add a pinch of salt to help release its juices. 4 OPTIONAL: Sauté the onion over very low heat for about 10 minutes, until it becomes so soft it almost melts. Add a pinch of salt to help release its juices. 5 Next, clean the pumpkin: remove the skin and seeds. Slice it, then cut into cubes. 5 Next, clean the pumpkin: remove the skin and seeds. Slice it, then cut into cubes. 6 Add the pumpkin to the pan and cook for a few minutes, stirring to prevent sticking. 6 Add the pumpkin to the pan and cook for a few minutes, stirring to prevent sticking. 7 Begin adding a ladleful of hot broth, and continue adding more little by little until the pumpkin is cooked through and creamy, about 20 minutes. 7 Begin adding a ladleful of hot broth, and continue adding more little by little until the pumpkin is cooked through and creamy, about 20 minutes. 8 OPTIONAL: Meanwhile, heat a separate pan and add the rice. Toast the rice dry, which helps the grains hold their shape during cooking. 8 OPTIONAL: Meanwhile, heat a separate pan and add the rice. Toast the rice dry, which helps the grains hold their shape during cooking. 9 OPTIONAL: Toast the rice over high heat, stirring often, until you can barely hold a handful for more than a few seconds. This takes 2-3 minutes. 9 OPTIONAL: Toast the rice over high heat, stirring often, until you can barely hold a handful for more than a few seconds. This takes 2-3 minutes. 10 OPTIONAL: Add the white wine and stir immediately to prevent sticking. 10 OPTIONAL: Add the white wine and stir immediately to prevent sticking. 11 Once the wine has fully evaporated, add the rice to the pan with the pumpkin. Stir well and cook the rice, adding more hot broth as needed. 11 Once the wine has fully evaporated, add the rice to the pan with the pumpkin. Stir well and cook the rice, adding more hot broth as needed. 12 This will take about 15-20 minutes, depending on the rice. When the risotto reaches the right consistency, turn off the heat. Add the grated Parmesan and, if you like, the butter. 12 This will take about 15-20 minutes, depending on the rice. When the risotto reaches the right consistency, turn off the heat. Add the grated Parmesan and, if you like, the butter. 13 Add black pepper, oregano, and adjust the salt. Stir well to make the risotto creamy. 13 Add black pepper, oregano, and adjust the salt. Stir well to make the risotto creamy. 14 If you prefer a looser risotto, add another small ladle of broth. 14 If you prefer a looser risotto, add another small ladle of broth. 15 Wait 1-2 minutes, plate the risotto, and serve. 15 Wait 1-2 minutes, plate the risotto, and serve. 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