Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pumpkin and prosecco risotto. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pumpkin and Prosecco Risotto is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Pumpkin and Prosecco Risotto is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have pumpkin and prosecco risotto using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin and Prosecco Risotto:
- Get butter
- Get onion
- Make ready garlic
- Prepare arborio rice
- Take Prosecco or white
- Make ready vegetable stock
- Get medium or 2 small pumpkins (can use squash)
- Prepare parmesan
- Get Ball of mozarella
- Prepare Few pinches of thyme or leaves of sage
- Take Small bag walnut pieces
- Make ready sugar
- Take Salt and pepper
- Take Cayenne pepper
Instructions to make Pumpkin and Prosecco Risotto:
- Peel, deseed and chop your pumpkin into chunks. Add to a baking tray and sprinkle with oil salt and pepper then put in the oven at 200c for 20-30 mins until starting to go crispy
- Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden.
- Add your rice and stir in for 1 minute then add your Prosecco and bring to boil. Allow it to simmer and reduce by half
- On a medium heat add a ladle of your vegetable stock until absorbed then add a ladle more, keep doing until all the liquid is absorbed. Keep taste checking the texture when you get towards the end of your liquid. Texture should be soft with a slight bite (you can always add more liquid if it’s not yet cooked)
- Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in.
- Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish
- To make candied walnuts toast them for 2 min in a dry pan on a medium heat, add a lump of remaining butter, tablespoon of sugar (used Demerara), 2 pinches of cayenne pepper and fry until sizzling and starting to caramelise. Sprinkle on top of your dish!
So that is going to wrap this up with this special food pumpkin and prosecco risotto recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
