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We hope you got benefit from reading it, now let’s go back to pumpkin and prosecco risotto recipe. You can have pumpkin and prosecco risotto using 14 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Pumpkin and Prosecco Risotto:
- Take 40 g butter
- Get 1 onion
- Get 3 cloves garlic
- Use 300 g arborio rice
- Use 300 ml Prosecco or white
- Get 1 pint vegetable stock
- You need 1 medium or 2 small pumpkins (can use squash)
- Get 100 g parmesan
- Take 1 Ball of mozarella
- Take Few pinches of thyme or leaves of sage
- Take Small bag walnut pieces
- Use Tablespoon sugar
- Prepare Salt and pepper
- You need 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!
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