ROASTED PUMPKIN RISOTTO
Make and share this Roasted Pumpkin Risotto recipe from Food.com.
Provided by Mirj2338
Categories Short Grain Rice
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450° F.
- Carefully cut the kabocha in half and remove the seeds with a spoon.
- Season each half with salt and pepper before placing in the oven.
- Roast for 30-45 minutes on a baking sheet.
- When cooled, scoop out flesh and reserve.
- Cook the risotto: In a medium sized, heavy sauce pan, heat 3 T of olive oil.
- Saute the onion to soften (2-3 minutes).
- Add the Arborio rice and coat well with the oil while stirring.
- Over medium-high heat, add the white wine and begin to add the 6-7 cups of stock, a cup at a time, adding more as the rice absorbs it.
- Cook, stirring constantly, for 15-20 minutes or until the risotto is"al dente.
- "When ready to serve, finish by adding the Kabocha, butter, parsley and parmesan.
- The risotto should be smooth and shiny.
- IMPORTANT NOTE: In order to obtain best results, the stock added to risotto should always be hot before it is added.
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Taimoor Zulfiqar
[email protected]Overall, I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either.
Tecx Man
[email protected]The risotto was a bit too sweet for my taste. I think I'll use less roasted pumpkin next time.
Hyder Ail
[email protected]I found this risotto to be a bit bland. I think it could have used more seasoning.
Shorif Ullah
[email protected]I followed the recipe exactly and the risotto turned out a little too soupy for my taste. Next time I'll add a little less liquid.
Geraldine Atams
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this risotto. The flavors were well-balanced and the texture was perfect.
Supreme goku
[email protected]This risotto is so creamy and delicious. I'll definitely be making it again.
Angel Ward
[email protected]I love how the roasted pumpkin adds a touch of sweetness to the risotto.
Prechy Omassy
[email protected]This is one of my favorite risotto recipes. It's easy to make and always turns out delicious.
Blessing Elisha
[email protected]I made this risotto for a dinner party and it was a huge hit. Everyone loved the unique flavor and the creamy texture.
md Jamal mia 123
[email protected]This risotto is so creamy and comforting. It's the perfect dish for a cold fall or winter night.
Timothy McCormick
[email protected]I love the addition of roasted pumpkin to this risotto. It gives the dish a beautiful color and a slightly sweet flavor.
Yogesh Agawal
[email protected]This risotto is a great way to use up leftover pumpkin. It's also a very versatile dish that can be served as a main course or a side dish.
tusar Maya
[email protected]I was hesitant to try this recipe because I'm not a big fan of pumpkin, but I'm so glad I did. The pumpkin flavor was subtle and perfectly balanced by the other ingredients.
nasir iqbal
[email protected]I followed the recipe exactly and the risotto turned out perfectly. It was so creamy and flavorful that I couldn't stop eating it!
Bijay Soni
[email protected]This roasted pumpkin risotto was a delightful dish! The combination of sweet pumpkin, savory Parmesan, and creamy Arborio rice was simply divine.