Practical Way to Homemade Extraordinary Pumpkin and Prosecco Risotto

Hoping to eat Pumpkin and Prosecco Risotto a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to help you with helpful ways on producing a Pumpkin and Prosecco Risotto like a famous chef made.

We hope you got benefit from reading it, now let's go back to pumpkin and prosecco risotto recipe. You can cook pumpkin and prosecco risotto using 14 ingredients and 7 steps. Here is how you achieve that.

To prepare an extraordinary Pumpkin and Prosecco Risotto, below are the materials required:

1. Take 40 g of butter.
2. Provide 1 of onion.
3. Get 3 cloves of garlic.
4. Get 300 g of arborio rice.
5. Get 300 ml of Prosecco or white.
6. Get 1 pint of vegetable stock.
7. Use 1 of medium or 2 small pumpkins (can use squash).
8. Use 100 g of parmesan.
9. Provide 1 of Ball of mozarella.
10. Provide of Few pinches of thyme or leaves of sage.
11. Prepare of Small bag walnut pieces.
12. Use Tablespoon of sugar.
13. You need of Salt and pepper.
14. Provide of Cayenne pepper.

After preparing the ingridients, now you are good to cook your appetizing Pumpkin and Prosecco Risotto by following the procedures below:

1. 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.
2. Meanwhile chop your onion and prep garlic (I used a press). Add to a large pan with 30g melted butter and fry until golden..
3. 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.
4. 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).
5. Add finely chopped herb (sage or thyme work well), your mozzarella and Parmesan and stir on a low heat until mixed in..
6. Take your pumpkin out of the oven, mash half and mix into your risotto and serve the rest of top of your dish.
7. 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!.

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. This baked Pumpkin Risotto looks thoroughly unimpressive when it comes out of the oven. But with a few big stirs, it miraculously transforms into a luxurious, CREAMY risotto with a magnificent colour that no one can resist! And to think that you can make this without standing over the hot stove, stirring.

Recipe : Pumpkin and Prosecco Risotto

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