PUMPKIN RISOTTO
Steps:
- Cook the grated pumpkin with the butter over medium heat. Cover during cooking to help the pumpkin sweat. Meanwhile, start bringing the chicken stock up to a very gentle simmer. Once soft, puree the pumpkin using 2 tablespoons of the chicken stock. Heat the olive oil and remaining butter over medium heat in a large frying pan. Add the rice and stir to make sure all grains are covered with the oil. Add enough hot stock to cover the rice, add the garlic and rosemary. Agitate the pan occasionally to loosen the rice. Add additional stock one ladle-full at a time, keeping the rice covered. Check seasoning regularly. Repeat until the rice is al dente and the consistency of the rice is nice and creamy. Remove the rosemary and take off the heat. Stir the pumpkin puree through and divide into serving bowls. Add crumbled feta and baby spinach leaves for serving.
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Abdennour Rabah
[email protected]This pumpkin risotto is a must-try for any risotto lover. It's creamy, flavorful, and perfect for a fall dinner.
Rim Alayen
[email protected]This risotto is a great way to get your kids to eat pumpkin. My kids loved the sweet flavor and the fun color.
Isla Lewis
[email protected]I'm not a big fan of pumpkin, but I was pleasantly surprised by how much I enjoyed this risotto. The flavors were very well-balanced.
Subash Chy
[email protected]This recipe is a great starting point for making pumpkin risotto. I like to add some roasted butternut squash and crumbled bacon to mine.
Rick Currin
[email protected]The risotto was a bit too runny for my liking. I think I would cook it for a few minutes longer next time.
Mike Kara
[email protected]The risotto was a bit too bland for my taste. I think I would add more salt and pepper next time.
Luli Qosja
[email protected]This risotto is a great way to use up leftover pumpkin. It's also a delicious and easy weeknight meal.
Fitim Topalli
[email protected]I love the addition of pumpkin to this risotto. It gives the dish a beautiful color and a slightly sweet flavor.
War Shadow
[email protected]The pumpkin risotto was easy to make and turned out perfectly. The flavors were well-balanced and the risotto was cooked to the perfect consistency.
Prince Cooper
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the creamy texture and the subtle sweetness of the pumpkin. I will definitely be making this again.
Tanveer Naro
[email protected]This pumpkin risotto was a delightful dish that I recently tried. The combination of pumpkin, sage, and Parmesan cheese created a rich and flavorful risotto that was perfectly creamy and comforting.