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
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
PUMPKIN AND BEAN RISOTTO
A recipe from the "Weigh Less Naturally" cookbook. My family loved this so much it has become a winter family staple.
Provided by Kiro Sushi
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sauté the onion, garlic and pumpkin in the oil for a few minutes.
- Add the rice and stir until it is covered in the oil.
- Add the boiling water and stock a little at a time stirring until absorbed by rice. Use all the water and stock until the rice is tender. (You may need extra water).
- Add the beans and bacon and heat through.
- Stir through the cheese and sour cream and serve.
Nutrition Facts : Calories 476.4, Fat 12.1, SaturatedFat 4.1, Cholesterol 17.1, Sodium 463.4, Carbohydrate 75.3, Fiber 12.5, Sugar 3, Protein 17.4
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