Pumpkin Risotto 🎃 Recipe by Giulia 🌺
Cooking Instructions about 30 minutes 1 Start by preparing the pumpkin: clean and dice it, then sauté in a skillet with extra virgin olive oil. Deglaze with white wine and cook for about 20 minutes, until fully cooked. Blend the pumpkin with a little hot water (or broth) and set aside. 2 Now cook the rice: finely chop the shallot and place it in a small saucepan with the butter. Sauté until the shallot is golden. Add the rice and toast for about 2-3 minutes, then add a couple ladles of hot water (or broth). 3 Halfway through cooking, add the pumpkin purée and continue cooking. 4 Add a ladle of hot water whenever the rice dries out, season with salt, and cook until done. Once ready, remove from heat and enjoy! 1 Start by preparing the pumpkin: clean and dice it, then sauté in a skillet with extra virgin olive oil. Deglaze with white wine and cook for about 20 minutes, until fully cooked. Blend the pumpkin with a little hot water (or broth) and set aside. 1 Start by preparing the pumpkin: clean and dice it, then sauté in a skillet with extra virgin olive oil. Deglaze with white wine and cook for about 20 minutes, until fully cooked. Blend the pumpkin with a little hot water (or broth) and set aside. 2 Now cook the rice: finely chop the shallot and place it in a small saucepan with the butter. Sauté until the shallot is golden. Add the rice and toast for about 2-3 minutes, then add a couple ladles of hot water (or broth). 2 Now cook the rice: finely chop the shallot and place it in a small saucepan with the butter. Sauté until the shallot is golden. Add the rice and toast for about 2-3 minutes, then add a couple ladles of hot water (or broth). 3 Halfway through cooking, add the pumpkin purée and continue cooking. 3 Halfway through cooking, add the pumpkin purée and continue cooking. 4 Add a ladle of hot water whenever the rice dries out, season with salt, and cook until done. Once ready, remove from heat and enjoy! 4 Add a ladle of hot water whenever the rice dries out, season with salt, and cook until done. Once ready, remove from heat and enjoy! 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 Pumpkin pie with pecan crumble topping Baked apple Easy healthy lunch: toast with avocado and shrimps California Farm Leek, Cheese and Ham Casserole, traditional and vegan Sausage balls Pumpkin pie with pecan crumble topping Baked apple Easy healthy lunch: toast with avocado and shrimps California Farm Leek, Cheese and Ham Casserole, traditional and vegan Sausage balls Apple Crumble Sausage and Cheese Spring Rolls Peas Chaat Chinese Cutlets 🫑🥔🌶️ Sambal Bawang Guluntungan / Spicy Shallot Sambal Miyar taushe Simple Raspberry Eaton mess Homemade crunchy granola: Belgian style Roquefort, tomato and chicken with tortellini Bihari Boti Apple Crumble Sausage and Cheese Spring Rolls Peas Chaat Chinese Cutlets 🫑🥔🌶️ Sambal Bawang Guluntungan / Spicy Shallot Sambal Miyar taushe Simple Raspberry Eaton mess Homemade crunchy granola: Belgian style Roquefort, tomato and chicken with tortellini Bihari Boti