Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pumpkin and prosecco risotto. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Pumpkin and Prosecco Risotto is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Pumpkin and Prosecco Risotto is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook pumpkin and prosecco risotto using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pumpkin and Prosecco Risotto:
- Prepare butter
- Prepare onion
- Get garlic
- Take arborio rice
- Make ready Prosecco or white
- Get vegetable stock
- Make ready medium or 2 small pumpkins (can use squash)
- Make ready parmesan
- Get Ball of mozarella
- Get Few pinches of thyme or leaves of sage
- Get Small bag walnut pieces
- Get sugar
- Get 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’s going to wrap this up for this special food pumpkin and prosecco risotto recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
